Get ready to revolutionize your morning routine with the most incredible pancakes you've ever tasted! These Lemon Blueberry Quinoa Pancakes aren't just another breakfast recipe - they're a nutritional powerhouse that combines the protein-packed punch of quinoa with the bright, tangy flavors of lemon and the sweet burst of blueberries. Perfect for health-conscious foodies, vegans, and anyone looking to elevate their breakfast game, these pancakes will make you forget everything you thought you knew about traditional morning meals.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 pancakes
Ingredients
- 1 cup cooked quinoa
- 1 cup almond milk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup flour
- 2 tablespoons maple syrup
- 1 tablespoon baking powder
- 1/2 cup blueberries
- Pinch of salt
Instructions
- In a large mixing bowl, combine the cooked quinoa, almond milk, lemon juice, and lemon zest. Whisk together until well incorporated.
- Add flour, maple syrup, baking powder, and salt to the wet ingredients. Mix gently until a smooth batter forms, being careful not to overmix.
- Let the batter rest for 5 minutes to allow the flour and quinoa to absorb the liquid and become slightly thicker.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of coconut oil.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Immediately sprinkle a few fresh blueberries onto each pancake.
- Cook for 2-3 minutes or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with additional blueberries, a drizzle of maple syrup, and optional lemon zest on top.
Tips
- Ensure your quinoa is completely cooled before mixing into the batter to prevent a gummy texture.
- Don't overmix the batter - a few small lumps are okay and will help keep the pancakes light and fluffy.
- Let the batter rest for exactly 5 minutes to allow the flour and quinoa to absorb the liquid properly.
- Use a non-stick skillet or well-seasoned griddle to prevent sticking.
- Keep the heat at medium - too high will burn the outside while leaving the inside undercooked.
- Add blueberries directly onto the pancake after pouring the batter for even distribution.
- If the batter seems too thick, add a little more almond milk to thin it out.
- For extra flavor, try toasting the quinoa lightly before cooking for a nuttier taste.
- Store any leftover pancakes in an airtight container in the refrigerator and reheat in a toaster or skillet.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 52g
Protein: 9g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
