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1 cup whole-wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup cooked quinoa (any type - you can get different
colors)1 1/2 cups fresh or frozen blueberries or other fruit, like
sliced bananas, strawberries or raisins (optional)
1. Sift together the
flours, baking powder, baking soda, sugar and salt.
2. In another bowl,
whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
3. Add the flour
mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the
4. Heat a griddle
over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place
six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to
break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned.
Remove from the heat, and continue cooking until all of the batter is used up.
5. Serve hot with
butter and maple syrup.
Yield: 15 pancakes (five servings).
P.S. I received a letter asking if these pancakes were able to
be frozen. I had to admit that I had never frozen them, so I didn't know. Then, a few weeks later I got
this in the mail:
Good morning Fee,
I wanted to let you know, I had some Quinoa pancakes for breakfast. Pulled them from
the freezer, heated them in the micro-wave, topped them with sliced banana and syrup, and they were
There's a bonus for you.