I’ve been hearing a lot about quinoa lately. I’m seeing it on blogs and in stores given out as samples. It’s not too bad tasting, and you can make lots of recipes using it.
One of them being blueberry pancakes, which is a good thing.
Since, I love pancakes.
Let me first tell you about quinoa…
Quinoa is what experts have called the super food and a super grain. The fact is, quinoa is not a grain at all. It is actually an ancient seed in the spinach family. It’s the best plant based protein you can use!
Quinoa is gluten-free and wheat-free and can be used as a flour substitute for those that are gluten and wheat intolerant.
How awesome is that?
If you are looking for a great source of iron, potassium, B6, niacin and thiamine, then quinoa is a great choice. This seed is also free of cholesterol and trans fats for a healthy addition to your diet!
Vegans pick quinoa as a part of their daily intake of protein because it contains amino acids that most grains don’t include.
With all that incredible information about quinoa, I hope you will be including it in your daily diet as well!
- 2½ cups quinoa, cooked
- 1 cup milk
- 4 eggs
- 3 tsp baking powder
- 1 tbsp honey
- 2 tbsp grape seed oil
- 1½ cups blueberries
- Cooking spray
- Combine quinoa, honey, oil, eggs and milk in a blender. Blend till smooth. Add in baking powder and blend for a couple of more seconds.
- Heat pan with cooking spray. Pour ¼ cup of batter on to hot griddle or pan. Top with blueberries and cook for a few minutes. Flip and cook until golden brown.