A little while ago, I posted a recipe for my Buckwheat Pancakes, but they are not the only kind we make at my house. I love these quinoa pancakes with blueberries since they feel homey and satisfying at the same time. The blueberries are optional, but I feel like they add a little something extra to the recipe. My husband does not like blueberries (I know, he is missing out in my opinion), so I usually make these quinoa pancakes two ways – half with berries, half without. They taste great either way!
These pancakes are lighter in color than the buckwheat ones and look more like a traditional pancake. They are made with quinoa flour, which can be hard to find sometimes. I used to order it online, but now I am finding that my local Shoprite carries it. The recipe also calls for brown rice flour, arrowroot, coconut flour, and a few other ingredients. They are not hard to make similar to regular pancakes; you just add all your ingredients into a bowl and mix…then you measure out your batter and cook them in a pan or on a griddle. Done! Next time your family is in the mood for some pancakes, give these a try. Feel free to swap out the blueberries for your favorite pancake add-ins. Just make sure the things you add won’t alter the batter texture and moisture too much or you’ll get mushy pancakes. These also freeze well for 3-4 weeks if wrapped in foil and then inside a plastic Zip lock baggie.[yumprint-recipe id=’52’]