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Whole Wheat Quinoa Pancakes with Blueberries for Slow Sundays

Whole Wheat Quinoa Pancakes with Blueberries 
A long, leisurely breakfast.

A calming drive south to Gods Mountain for an ethereal long table dinner. 

What more could I ask for on my day off but to start the day off right. Something that would curb my hunger well into the afternoon.

Pancakes with the added addition of Quinoa fit the bill nicely. I have had the idea in mind for a while but it was cemented by a recipe shared this week by my friend Dina of Olive Oil and Lemons.

Adding quinoa to my morning pancakes I thought would make them substantially more filling as well as healthy, while taking away none of the texture I adore. 

This recipe comes from The New York Times from Martha Rose Schulman. I used my coveted whole wheat flour from The Grist Mill and none of the white flour called for in the recipe. I imagine it would be delicious either way. The recipe makes about a dozen dollar size pancakes perfect for 2 - 3 hearty appetites. 

**Whole Wheat Quinoa Pancakes with Blueberries**

1 cup whole-wheat flour
½ cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
⅛ teaspoon salt
2 large eggs
1 ½ cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup cooked quinoa (any type)
1 ½ cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins optional

To find the instructions go HERE. 

You are reading this post on More Than Burnt Toast at Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

This post first appeared on More Than Burnt Toast, please read the originial post: here

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Whole Wheat Quinoa Pancakes with Blueberries for Slow Sundays


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