Kuchnia

Lemon blueberry quinoa pancakes

Heavily adapted from Martha Stewart

1 cup cooked quinoa

3/4 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon coarse salt

3 large egg whites

1/3 cup plain greek yogurt

2 tablespoons of milk of your choice (skim, soy, almond, coconut)

2 teaspoons fresh lemon juice

1 tablespoon brown sugar

1 teaspoon pure vanilla extract

2/3 cup fresh blueberries

Fresh fruit or fruit preserves (optional), for serving

Directions
1.In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg whites, yogurt, milk, and brown sugar until smooth. Add egg mixture to flour mixture and whisk to combine. Add vanilla and lemon juice and whisk again. Next gently fold in blueberries.
2.Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter.

Makes about 8 pancakes. Top with fruit preserves, peanut butter, or maple syrup.