Fresh Raspberry-Quinoa Pancakes – a delicious recipe with quinoa flour, sugar, baking powder, salt, milk, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2
2. In a blender, puree the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
3
3. Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick griddle over medium heat. Lightly grease it with butter. Use a 1/4 cup measure to scoop the batter onto the skillet. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer. Transfer to a plate and repeat with the remaining batter.
4
4. Top with butter and honey or a dollop of Greek yogurt and syrup or honey.
465
kcal
Calories
29
g
Fat
40
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup (4 ounces/120 grams) quinoa flour, 1/4 cup (1 ounce/50 grams) granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and more.
Yes, Fresh Raspberry-Quinoa Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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