Quinoa Pancakes with Cream Cheese Filling and Warm Fruit Compote Recipe

Name: Quinoa Pancakes with Cream Cheese Filling and Warm Fruit Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream Cheese Filling; - PHILADELPHIA Original Cream Cheese, softened; 2 cups Greek-style yogurt; 1/2 cup honey; 2 tsp. orange zest King Sooper's 1 lb For $0.99 thru 02/09; Fruit Compote; 1-1/3 cups water, divided; 1 cup sugar; 2 cups Bing cherries, pitted; 4 each fresh peaches, peeled, pitted and sliced; 4 each fresh apricots, peeled, pitted and sliced; 1/2 cup orange-flavored liqueur; 2 Tbsp. gingerroot, grated; 4 tsp. cornstarch; Quinoa Pancakes; 4 each eggs; 1 qt. water; 2 cups orange juice; 1 cup oil; 1/4 cup honey; 1-3/4 qt. whole wheat pastry flour; 2 Tbsp. ground cardamom; 4 tsp. baking soda; 2 tsp. salt; 1 qt. cooked quinoa

Servings: persons

Cream Cheese Filling
- PHILADELPHIA Original Cream Cheese, softened
2 cups Greek-style yogurt
1/2 cup honey
2 tsp. orange zest King Sooper's 1 lb For $0.99 thru 02/09
Fruit Compote
1-1/3 cups water, divided
1 cup sugar
2 cups Bing cherries, pitted
4 each fresh peaches, peeled, pitted and sliced
4 each fresh apricots, peeled, pitted and sliced
1/2 cup orange-flavored liqueur
2 Tbsp. gingerroot, grated
4 tsp. cornstarch
Quinoa Pancakes
4 each eggs
1 qt. water
2 cups orange juice
1 cup oil
1/4 cup honey
1-3/4 qt. whole wheat pastry flour
2 Tbsp. ground cardamom
4 tsp. baking soda
2 tsp. salt
1 qt. cooked quinoa

1
Cream Cheese Filling: Mix ingredients.
2
Refrigerate until ready to use.
3
Fruit Compote: Mix 1 cup water (or 1/4 cup water for trial recipe) and sugar in saucepan.
4
Bring to boil on medium heat; cook until sugar is dissolved, stirring occasionally.
5
Add fruit, liqueur and ginger; stir.
6
Simmer on medium-low heat until fruit is tender.
7
Stir in combined cornstarch and remaining water; cook until sauce is translucent and slightly thickened, stirring frequently.
8
Keep warm.
9
Or cool, then refrigerate until ready to use.
10
Quinoa Pancakes: Beat eggs, water, juice, oil and honey until well blended.
11
Add flour, spice, baking soda and salt; mix well.
12
Stir in quinoa.
13
Heat lightly oiled 8-inch saute pan on medium-high heat.
14
For each pancake, spoon 1/4 cup batter into pan; immediately spread to 5-inch circle.
15
Cook 1 to 2 min.
16
on each side or until golden brown on both sides.
17
Repeat with remaining batter, brushing pan with oil as needed.
18
For each serving: Place 1 Pancake on serving plate; spread with 2 Tbsp.
19
Cream Cheese Filling.
20
Repeat, then stack pancakes.
21
Top with a third pancake; top with a 1-Tbsp.
22
dollop of the remaining Cream Cheese Filling.
23
Drizzle with 1/3 cup warm Fruit Compote.

1262

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Cream Cheese Filling, - PHILADELPHIA Original Cream Cheese, softened, 2 cups Greek-style yogurt, 1/2 cup honey, and more.

Yes, Quinoa Pancakes with Cream Cheese Filling and Warm Fruit Compote 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.

Quinoa Pancakes with Cream Cheese Filling and Warm Fruit Compote

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