Blueberry Quinoa Pancakes

Blueberry Quinoa Pancakes
Recipe from Martha Rose Shulman at the NYTimes

1 cup whole wheat flour
1/2 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tbsp sugar
1/8 tsp salt
2 eggs
1 1/2 cups buttermilk (or use soy milk)
1 tsp vanilla
3 tbsp canola oil
1 cup cooked quinoa
1 to 1 1/2 cups blueberries

• Combine flour, baking powder, baking soda, salt and sugar.  Set aside.
• In a separate bowl, mix together eggs, buttermilk, vanilla and oil.
• Add the egg/milk mixture to the flour mix.  Stir until just combined.
• Fold in quinoa.
• Add blueberries.
• Cook on a medium-high heat griddle, about 2-3 minutes each side, or until you see the bubbles popping.

Tip!

• Leftover quinoa is perfect for this recipe.  If you are making quinoa for dinner the night before, just make a little extra, and it will be ready for you to use in the morning!

These are definitely worth trying out!

Serve with syrup and fresh fruit!  Perfection!

Taken from A pretty Life in the Suburbs