Fresh Raspberry Quinoa Pancakes Recipes

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QUINOA PANCAKES



Quinoa Pancakes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 to 5 servings (15 pancakes)

Number Of Ingredients 12

1 cup white rice flour or gluten-free oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2/3 cup coconut yogurt, such as COYO dairy-free yogurt
1/3 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup, plus more for serving
1 cup cooked quinoa, cooled
Coconut oil or grapeseed oil, for the pan
Unsalted butter, for serving

Steps:

  • In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa.
  • Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup.

RASPBERRY PANCAKES



Raspberry Pancakes image

Sometimes we have these pancakes for dinner because they are so rich. They are the best on a cool summer night!-Karen Edland, McHenry, North Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

2/3 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup plain yogurt
1 large egg, beaten lightly
1 tablespoon butter, melted and cooled
1/2 cup whole milk
1 cup fresh raspberries
Raspberry jam
Confectioners' sugar

Steps:

  • Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.

Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 405mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

QUINOA PANCAKES



Quinoa Pancakes image

The addition of cooked quinoa to my regular buttermilk pancake batter results in a thick, moist pancake that's hefty but not heavy.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, easy, quick, main course

Time 20m

Yield 15 pancakes (five servings)

Number Of Ingredients 12

1 cup whole-wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup cooked quinoa (any type)
1 1/2 cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins optional

Steps:

  • Sift together the flours, baking powder, baking soda, sugar and salt.
  • In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
  • Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
  • Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
  • Serve hot with butter and maple syrup.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 12 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 568 milligrams, Sugar 7 grams, TransFat 0 grams

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