Quinoa Whole Wheat Greek Yogurt Pancakes
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Category
Dessert
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Cusine
American
What do you need?
How to make?
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
14 oz fat-free plain or vanilla Greek yogurt
2 1/2 cups fresh or frozen blueberries
4 1/2 Tbsp agave nectar
1 Tbsp lemon juice
2 tsp cornstarch
Directions
Preheat an electric griddle to 375 degrees. In a large mixing bowl, whisk together white whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside. In a separate mixing bowl whisk together 12 oz. Greek yogurt, milk, egg whites, applesauce and agave nectar until well combine, stir in cooked quinoa. Add wet mixture to dry mixture and whisk just until combine. Lightly butter preheated griddle and pour a slightly heaping 1/4 cup batter onto griddle at a time, spread batter into an even layer in a circular round, about 5-inch wide . Cook until bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm with Greek yogurt and blueberry sauce or maple syrup.
Whisk together blueberries, agave nectar, lemon juice and cornstarch in a small saucepan until cornstarch is well blended. Bring mixture to a boil over medium-high heat, stirring frequently. Allow to boil until thickened, about 30 seconds, stirring constantly. Remove from heat and allow to cool.