Quinoa Pancakes with Blueberry Sauce

From a mixture of cooked quinoa, whole wheat flour, egg whites, milk, and Greek yogurt, we bake slightly thicker pancakes and pour them with a delicious blueberry sauce. A great idea for a healthy start or end to the day.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Blueberry sauce

  • 1.5 cups Blueberry, raw

  • 4.5 spoons Syrup, corn

  • 1 spoon Juice, lemon

  • 2 teaspoons Koruzni škrob

  • 40 g Butter, unsalted

palačinke

  • 190 g Flour, Whole wheat

  • 2.5 teaspoons Baking powder

  • 0.25 teaspoons Baking powder

  • 0.25 teaspoons Salt, table

  • 0.5 teaspoons Spices, cinnamon, ground

  • 340 g Yogurt, plain, from whole milk

  • 120 ml Milk, partially skimmed

  • 3 pieces Egg, egg white, fresh

  • 3 spoons Juice, apple

  • 3 spoons Syrup, corn

  • 1.5 cups Quinoa

Steps

  1. In one bowl, mix the whole wheat flour, baking powder, baking soda, salt, and cinnamon. In another bowl, mix the Greek yogurt, almond milk, egg whites, apple juice, and agave syrup. First, mix the cooked quinoa into the smooth mixture, and finally, add the mixture of dry ingredients. Mix all the ingredients just enough to combine them well.

  2. Place a pan on the stove and heat it. Place a piece of butter on the heated pan and wait for it to melt. Tilt the pan to evenly coat it with butter. Using a ladle, pour about 60 ml of batter into the pan; if the pan is large enough, pour the mixture for two or three pancakes. Shape smaller pancakes with a diameter of 10 to 12 cm from the batter. After 3 minutes, the bottom of the pancakes will turn golden brown, and bubbles will start to appear on the top. Flip the pancakes using a spatula. Cook them on the other side for 2 minutes. Repeat the process until all the batter is used.

  3. Finally, prepare the blueberry sauce. Place a saucepan with blueberries, agave syrup, and lemon juice on the stove. Mix in the cornstarch, then bring everything to a boil while stirring. Let the sauce boil for 30 seconds, stirring constantly. Remove the saucepan with the prepared sauce from the heat.

  4. Serve the baked pancakes on plates, pour the blueberry sauce over them, and serve.

Nutrition Information (Per 100g)

  • Calories: 131.52 kcal
  • Fat: 4.06 g
    • Saturated Fat: 2.34 g
  • Carbohydrates: 19.2 g
    • Sugars: 4.42 g
  • Protein: 3.88 g
  • Fiber: 2.34 g

Advice

From the mixture, prepare approximately 14 pancakes with a diameter of 10 to 12 cm. Instead of blueberry sauce, you can pour the pancakes with maple syrup or serve them with Greek yogurt and jam. The volume of a cup is 240 ml.