4 from 3 votes
Blueberry Gluten Free Pancakes with Quinoa and Lemon
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
8
big pancakes
Calories:
166 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup oat flour 105g
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup Greek yogurt non-fat, vanilla
- 3 tablespoons honey
- 3 tablespoons lemon juice about 1 large lemon, fresh
- lemon zest of one large
- 1 teaspoon vanilla extract
- 1 cup quinoa cooked
- 1 1/2 cups blueberries fresh
- 2 egg separated, large
- 1 egg large, white
Instructions
- In a medium bowl, stir together the oat flour, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the vanilla Greek yogurt, honey, lemon juice, lemon zest and egg yolks (make sure to separate them from the whites!) until smooth and creamy.
- Stir the wet mixture into the dry mixture, along with the cooked quinoa, just until moistened. Set aside.
- Using an electric hand mixer, beat the 3 egg whites in a very large bowl on high speed until they form stiff peaks, this takes about 5-6 minutes.
- Gently fold in half the whipped egg whites into the pancake mixture, until there are no white streaks left. Then, fold in the remaining half, along with the blueberries.
- Let your batter rest for 5 minutes while your preheat your griddle to medium heat.
- Drop the batter by 1/2 Cup measurements, lightly spreading out onto the griddle. Cook until the under-side is golden brown, the edges look cooked, and the top is no longer bubbling. You want to cook these low and slow, to make sure they cook through all the way. Flip and repeat until the opposite side is golden brown. Repeat with remaining batter.
- Top with syrup or a squeeze of honey, and DEVOUR.
Cup of Yum
Nutrition Information
Calories
166kcal
(8%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.004g
(0%)
Cholesterol
42mg
(14%)
Sodium
180mg
(8%)
Potassium
269mg
(6%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
76IU
(2%)
Vitamin C
5mg
(6%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 big pancakes
Amount Per Serving
Calories 166
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 42mg | 14% |
| Sodium | 180mg | 8% |
| Potassium | 269mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.