Lemon Blueberry Pancakes With Quinoa

From My Little Kitchen Ana Frias

Why you'll love it

These big, thick & fluffy Lemon Blueberry Pancakes, restaurant style, are easier than you think to make at home!


– All-purpose flour, Quinoa – Cinnamon stick, sugar – Baking powder, baking soda – Kosher salt, eggs – Low-fat buttermilk, blueberries – Plant-based milk  and butter – Plain nonfat Greek yogurt –Zest and juice of lemon


Boil quinoa, cinnamon, and ¼ cup water in a small saucepan. In a large bowl, whisk flour, 2 tablespoons sugar, baking powder, baking soda and salt.


Add the wet mix to dry ingredients and stir until batter forms.


Heat butter in an 8′ cast-iron skillet over medium heat; cook until bubbles appear at the edges of the pancake. Add ¼ cup blueberries and flip.


Transfer skillet to oven; and bake until pancake is crisp on the outside. Whisk the Mexican crema with 2 tablespoons sugar, lemon zest and juice in a bowl.

Top pancakes with lemon crema, more blueberries, some granola and a drizzle of maple syrup.

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