Blueberry Lemon Quinoa Pancakes

Who doesn’t love a good brunch? It is probably one of my favorite weekend endeavors. But sometimes going out to eat can break the bank a bit, and I thought why not host brunch at home? Plus this was an opportunity for me to have not just 1, but 4 guinea pigs to try out a new recipe on!!! Don’t get me wrong, Cameron is always willing to try my creations.. but sometimes it’s nice to have an extra opinion or two before sharing things with my followers!

Now, typically I am more of an eggs gal–with some potatoes, fruit, toast etc. But this Saturday I woke up craving pancakes. Normally when Cameron and I make pancakes, we have to make sides because pancakes really only cover one food group, and balanced meals gotta have more than just starches, amiright??

I have been dying to try making quinoa based pancakes, and I happened to stumble upon Ambitious Kitchen’s recent recipe and was sold on the lemon blueberry combo immediately. So lemme tell you about these beauties… they are the WHOLE PACKAGE (and then some). Thanks to the quinoa, whole wheat flour, and egg (whites AND yolk), each serving clocks in with about 9 grams of protein (including all 9 essential amino acids.. aka the amino acids that our body doesn’t produce on it’s own so we have to get them from food sources), and is packed with whole grains (think fiber galore) and other nutrients. Not to mention each serving (about 3 pancakes) is under 300 calories and has less than 10 grams of sugar.

I was a little nervous because truthfully I had no idea what to expect, but they were seriously amazing. And all of my guinea pigs (aka my boyfriend and friends) agreed! We enjoyed ours with some extra strawberries and mimosas over a game of Pandemic. Now if that isn’t the perfect wholesome Saturday, I don’t know what is.

I hope you enjoy these as much as we did 🙂

Lemon Blueberry Quinoa Pancakes

Recipe adapted minimally from Ambitious Kitchen

Dry Ingredients:

1 cup cooked quinoa

3/4 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

Wet Ingredients:

1 egg

1/4 cup unsweetend vanilla almond milk

1 1/2 T honey

1 tsp vanilla

1/4 cup fresh lemon juice

Zest from 1 large lemon

1/2 T melted coconut oil

3/4-1 cup blueberries

Powdered sugar for sprinkling

1. Combine dry ingredients in a large bowl. In a separate bowl, whisk together the egg, milk, honey, vanilla, lemon juice and zest. Add wet ingredients to dry ingredients and stir to combine. Then add the coconut oil and blueberries.
2. Heat up a little butter or coconut oil on a nonstick skillet (medium heat setting). Add pancakes using a 1/4 measuring cup. Cook on one side until bubbles appear on top. Flip and cook until lightly browned on each side. Wipe down pan between each batch.
3. Serve warm with a drizzle of maple syrup and a sprinkle of powdered sugar (and a mimosa)