Ingredients
- 1.5 cups GF baking 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)
1 1/2 cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins (optional)
Description
By MARTHA ROSE SHULMANThe Addition Of Cooked Quinoa To Regular Buttermilk Pancake Batter Results In A Thick, Moist Pancake That’s Hefty But Not Heavy.A Food That Is Vibrant And Light, Full Of Nutrients But By No Means Ascetic, Fun To Cook And To Eat.
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