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I love quinoa and had bookmarked this recipe a while ago to try. We had a big carton of blueberries that needed to be used in the fridge, so I decided to try it out. They were delicious! If you didn't know there was quinoa in the pancakes, you might not be able to pinpoint the secret ingredient. But they have an incredible texture and will keep you full all morning. Not to mention, they're healthy!!
3/4 cup flour
2 tsp. baking powder
1/4 tsp. salt
3 large egg whites
1/3 cup plain greek yogurt
2 Tbsp. milk
2 tsp. lemon juice
1 Tbsp. brown sugar
1 tsp. vanilla extract
2/3 cup fresh blueberries
Stir dry ingredients and the quinoa together in a small bowl. In a medium size bowl, whisk together egg whites, yogurt, milk and brown sugar until smooth. Combine wet and dry ingredients in medium bowl. Stir in quinoa, lemon juice and vanilla extract until combined. Fold in fresh blueberries.
Lightly coat a griddle or skillet with butter or cooking spray over medium heat. Drop batter by 1/4 cup onto skillet (I kind of spread it out into a circle on the griddle, as the batter is thick). Cook for about 2 minutes until bubbles appear on the top and the underside is golden brown, flip and do the same.
Makes about 8-10 pancakes.
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