Breakfast for dinner! Blueberry quinoa pancakes (appetizer) with a small dollop of creme fraiche. Love y'all! ♥
In a large mixing bowl, combine 1c. whole-wheat flour, 1/2c. unbleached flour, 2 tsp. baking powder, 1 tsp baking soda, 1 tablespoon sugar and a pinch of salt.
In a second bowl, mix together 2 large eggs (beaten – or four egg whites), 1 1/2c. skim milk, 1 tsp Madagascar Vanilla bean paste, 1 tsp lemon or orange zest, juice of 1 lemon or orange and 2 tablespoons walnut or almond oil.
Briskly add the flour mixture to the wet ingredients. Do not worry if a few lumps exist… then fold 1 cup cooked quinoa.
Heat a griddle of medium heat and brush with oil/non-stick spray. Spoon 3-4 Tablespoons of batter and add a few blueberries while the pancakes are cooking. Cook until the batter begins to bubble, then flip (a few minutes). Cook until a nice, golden brown color forms.
Remove from heat and serve with fresh fruit (berries/bananas/mango/papaya, etc). A touch of blueberry syrup, dollop of creme fraiche or drizzle of homemade caramel sauce would definitely do the breakfast (dinner) justice.