Fresh Raspberry-Quinoa Pancakes from ‘The Quinoa [Keen-Wah] Cookbook’
Reprinted with permission from The Quinoa [Keen-Wah] Cookbook by Maria del Mar Sacasa (Harper Wave).
Photograph by Zach DeSart
Fresh Raspberry–Quinoa Pancakes
Yields 10 (5- to 6-inch) pancakes
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 before being added to the batter — a solution to having pockmarks of berry flavor only here and there. You’ll want a mile-high pile.
1 cup quinoa flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup milk
8 tablespoons unsalted butter, melted and slightly cooled, plus more for greasing the skillet
2 large eggs
1 cup fresh raspberries, plus more for garnish
1 teaspoon pure vanilla extract
½ cup Basic Quinoa
Suggested Toppings:
Salted butter, at room temperature
Maple syrup or honey
Greek yogurt
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a blender, purée the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick griddle over medium heat. Lightly grease it with butter. Use a ¼ cup measure to scoop the batter onto the skillet. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer. Transfer to a plate and repeat with the remaining batter.
Top with butter and honey or a dollop of Greek yogurt and syrup or honey.
Note: If making these in multiple batches, keep finished pancakes warm in an oven heated to 200°F.
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