Quinoa Pancakes with Lemon Yogurt and Blueberry-Cinnamon Syrup
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Category
Sauces, Dressing & Seasonings
Breakfast & Brunch
Ingredients
- ½ cup vanilla Greek yogurt
- Juice of ½ lemon
- Zest of ½ lemon
- 1 cup blueberries, frozen
- ½ cup sugar, granulated
- Juice of ½ lemon
- 2 Tbsp. water
-
½ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
- 1 Tbsp. cornstarch
- 1 cup gluten-free flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- 1 Tbsp. sugar, granulated
-
¼ tsp. The Spice Hunter East/West Indies Nutmeg
-
½ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
- ¼ tsp. kosher salt
- 1 cup quinoa, cooked
- ¾ cup almond milk
- 2 tsp. canola oil
-
1 tsp. The Spice Hunter Madagascar Vanilla Extract
Yogurt:
Syrup:
Pancakes:
Directions
For the yogurt
Whisk together yogurt, lemon juice, and lemon zest in a small bowl; refrigerate. Set aside to let flavors meld.
For the syrup
Combine all ingredients in a medium saucepan. Heat pan over medium heat until sauce comes to a simmer. Cook for 10 minutes. Remove from heat and place in serving container.
For the pancakes
Whisk together flour, baking powder, baking soda, sugar, nutmeg, cinnamon, salt, and quinoa in a medium bowl. Set aside. In a separate small bowl, combine milk, oil, and vanilla. Pour wet mixture into dry mixture and fold gently until just combined. Do not over mix. Heat a non-stick pan over a medium flame. Using a ¼ cup measuring cup, spoon mixture onto hot pan in rounds. Cook for 1-2 minutes or until bubbles have appeared on the surface and the edges begin to look dry. Flip the pancake using a spatula. Cook for an additional 1-2 minutes. Remove from pan. Top with syrup and yogurt to serve.
