The addition of cooked quinoa in this buttermilk pancake batter from the New York Times Recipes for Health makes for hearty, moist pancakes.
- 1 cup whole-wheat flour
- 1/2 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons canola oil
- 1 cup cooked quinoa
- 1 1/2 cups fresh or frozen blueberries (or other fruit, like sliced bananas or strawberries, or chopped nuts, optional)
- Sift together the flours, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk the eggs. Add the buttermilk and whisk together; then whisk in the vanilla extract and the oil.
- Add the flour mixture to the wet ingredients, and quickly whisk together. Do not over beat; a few lumps are fine. Fold in the quinoa.
- Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
Makes 15 pancakes.Each pancake contains 105 calories, 4 grams of fat, 4 grams of protein, 14 grams of carbs, and 1 gram of fiber.