Bueberry Quinoa Pancakes

Bueberry Quinoa Pancakes

Ingredients

• 1 ½ cups all-purpose flour OR all- purpose gluten free flour (with xanthan gum)
• ½ cup quinoa flour
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• ⅓ cup coconut palm sugar
• 3 eggs, separated or flax eggs
• ¼ cup applesauce
• 1 ½ cups milk
• 1 teaspoon vanilla extract
• 4 tablespoons melted unsalted butter or Earth Balance
• 1 ½ cups cooked quinoa
• 1 cup fresh blueberries

Instructions

1. In a medium bowl combine flours, baking powder, sea salt and coconut palm sugar.
2. Separate eggs. Add the yolks OR to the flax eggs to the applesauce, milk, vanilla and butter. Whisk in the dry ingredients.
3. In a separate bowl beat egg whites until soft peaks form. You don’t want to overbeat. Add eggs to the batter and mix well. Stir in quinoa.
4. Preheat a griddle or nonstick pan to 350. Lightly oil. Using a ¼ cup measure, drop the batter onto the warm griddle. As the batter begins to set, add in blueberries. Flip when the underside is brown and cook until browned on the other side.

Notes

Servings 8, Calories 298, Fat 9.4g, Carbohydrates 44.5g, Protein 8.6g, Cholesterol 80mg, Sodium 297mg, Fiber 2.4g, Sugars 11.4g, WW Points 8