Healthy Blueberry Quinoa Pancakes

These are wheat free gluten free protein packed pancakes. They freeze well or they will last in the fridge in an air tight container for 4-5days.

Serve with some low fat cottage cheese and more berries!

Yield

12-7inch pancakes

Equipment

A good non stick pan

Ingredients

1cup quinoa flour

1cup buckwheat flour

1 tsp cinnamon

1tsp baking powder

½ tsp baking soda

6 egg whites

½ cup non fat buttermilk or non fat yogurt

1 ½ cups of water

1 cup of fresh or frozen blueberries, plus more for garnish.

Directions

1)      In a stand mixer or large mixing bowl mix the flours, the cinnamon, baking power and baking soda.

2)      Add the egg whites

3)      Add the yogurt

4)      Slowly add the water until the batter forms

5)      Toss in the blueberries.

6)      Cook on a non-stick or lightly oiled pan until bubbles form and pop evenly on the surface.

7)      Flip and cook on the other side for 45-60 seconds.

8)      Garnish with more blueberries and syrup if desired.

Approximate Nutritional Information for Each Pancake

Calories 98

Fat 1.2g

Carbohydrates 17.5 incl  3.25 Fiber

Protein 5.1g

Agave and Blueberry Syrup

Ingredients

½ cup of agave

¼ cup of warm water

1tsp cinnamon

½ cup of frozen blueberries

Directions

Mash the blueberries slightly to release their juices

Whisk in the agave, cinnamon and water until the consistency is uniform.

Pour on top of pancakes toast or waffles!