Food for Brains - Lemon Blueberry Quinoa Pancakes

Lemon Blueberry Quinoa Pancakes

Quinoa earned its super grain status for a variety of reasons. It is rich in iron and magnesium; contains lysine which is essential for tissue growth and repair; it is packed with protein and amino acids and is high in Riboflavin, a vitamin responsible for improving brain and muscle metabolism. Blueberries are not just delicious. High in vitamin C and low in calories, it is also considered a super-brain food!

So here it is! Healthy and hearty quinoa pancakes with blueberry and lemon. Fluffy and delicious. Happy pancake day!

INGREDIENTS

• 1 cup cooked quinoa
• 3/4 cup all-purpose flour or white whole wheat
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large egg whites
• 1/3 cup plain nonfat greek yogurt
• 2 tablespoons of milk of your choice (skim, soy, almond, coconut)
• 1 tablespoon fresh lemon juice
• 1 tablespoon brown sugar, honey or agave
• 1 teaspoon pure vanilla extract
• 2/3 cup fresh blueberries

INSTRUCTIONS

In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg whites, yogurt, milk, and brown sugar until smooth. Add egg mixture to flour mixture and whisk to combine.

Add vanilla and lemon juice and whisk again. Next gently fold in blueberries.

Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on the underside, 2 minutes. Wipe the skillet clean and repeat with more melted butter and remaining batter.

Makes about 9 pancakes, 3 pancakes each. Top with fruit preserves, peanut butter, or maple syrup.

Source: ambitiouskitchen