Fresh Raspberry-Quinoa Pancakes Recipe | Epicurious

Name: Fresh Raspberry-Quinoa Pancakes Recipe | Epicurious
Ingredients: 1 cup (4 ounces/120 grams) quinoa flour; 1/4 cup (1 ounce/50 grams) granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup (6 ounces/180 milliliters) milk; 8 tablespoons (4 ounces/120 grams) unsalted butter, melted and slightly cooled, plus more for greasing the skillet; 2 large eggs; 1 cup (5 ounces/150 grams) fresh raspberries, plus more for garnish; 1 teaspoon pure vanilla extract; 1/2 cup (3 ounces/90 grams) cooked quinoa; Salted butter, at room temperature, for serving; Maple syrup or Honey, for serving; Greek yogurt, for serving

www.epicurious.com

These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. The raspberries are blended into the milk...

Keywords

pancake
quinoa
raspberry
vanilla
yogurt
main
brunch
nut free
gluten free
vegetarian
easy
cookbooks
harper collins

View Original

Share this recipe:

Ingredients

1 cup (4 ounces/120 grams) quinoa flour
1/4 cup (1 ounce/50 grams) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (6 ounces/180 milliliters) milk
8 tablespoons (4 ounces/120 grams) unsalted butter, melted and slightly cooled, plus more for greasing the skillet
2 large eggs
1 cup (5 ounces/150 grams) fresh raspberries, plus more for garnish
1 teaspoon pure vanilla extract
1/2 cup (3 ounces/90 grams) cooked quinoa
Salted butter, at room temperature, for serving
Maple syrup or Honey, for serving
Greek yogurt, for serving