
Quinoa Pancakes with Raspberry Compote
Ingredients
- 1 cup quinoa flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup low-fat plain yogurt
- 2 cup raspberries unsweetened (fresh or frozen)
Instructions
- To make the compote, put the raspberries and 1 tablespoon sugar in a small saucepan. Gently stir over low heat until the sugar has dissolved and the mixture is heated through. Set aside.
- Sift the flour, baking powder, cinnamon and remaining sugar into a bowl and make a well in the center. Whisk the buttermilk, eggs and vanilla together. Pour the mixture into the well of the dry ingredients and stir to combine.
- Lightly grease a large frying pan and place over medium-low heat. For each pancake, drop 2 tablespoons of batter into the pan and spread to a neat 4-inch round. Repeat with more batter, depending upon the size of your pan.
- Cook the pancakes for about 1 minute, until golden brown underneath, then turn over and cook the other side until golden. Place pancakes on a plate to keep warm while you repeat the process for the remaining batter.
- Serve three pancakes for each person, with yogurt and raspberry compote on the side.
Nutritional Facts
Gluten-Free
Main nutrients :Protein, Fiber, Vitamin C and Iron
Per serving :
Calories 260
Total Fat 5 g
Saturated Fat 1.3g
Cholesterol 95 mg
Carbohydrates 42 g
Fiber 5.5 g
Added Sugar 6 g
Sodium 180 mg
Protein 12 g
Per serving :
Calories 260
Total Fat 5 g
Saturated Fat 1.3g
Cholesterol 95 mg
Carbohydrates 42 g
Fiber 5.5 g
Added Sugar 6 g
Sodium 180 mg
Protein 12 g