Quinoa Whole Wheat Greek Yogurt Pancakes

Ingredients

• 1 1/2 cups cooked quinoa
• 1 1/2 cups white whole wheat flour
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 12 oz fat-free plain Greek yogurt
• 1/2 cup low-fat milk or almond milk
• 3 large egg whites
• 3 Tbsp applesauce
• 3 Tbsp agave nectar
• Butter, for griddle
• 14 oz fat-free plain or vanilla Greek yogurt, for topping
• 2 1/2 cups fresh or frozen blueberries
• 4 1/2 Tbsp agave nectar
• 1 Tbsp lemon juice
• 2 tsp cornstarch

Directions

1. Set your electric griddle for 375 degrees. In a large bowl, combine the white whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg with a whisk, then put the bowl aside.
2. In another bowl, whisk the 12 oz. Greek yogurt with the milk, egg whites, applesauce and agave nectar until the mixture is smooth and combined. Fold in the cooked quinoa, then pour the wet ingredients into the flour mixture and whisk only until everything comes together.
3. Coat the hot griddle lightly with butter. For each pancake, add a slightly heaping 1/4 cup of batter to the griddle, then nudge it into an even circle about 5-inch wide, using the back of the measuring cup if you like.
4. Cook the pancakes until the underside turns golden brown, then turn them over and cook the second side until it matches. Bring them to the table warm with Greek yogurt and the blueberry sauce, or use maple syrup instead.
5. For the blueberry sauce, add the blueberries to a small saucepan with the agave nectar, lemon juice and cornstarch, then whisk until the cornstarch is fully incorporated. Set the pan over medium-high heat and bring the mixture to a boil, stirring often.
6. Once it boils, keep stirring constantly and cook until the sauce thickens, about 30 seconds. Take it off the heat and let it cool.