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In a medium bowl, whisk together cooked and cooled quinoa, flour, baking powder, and salt.
In another medium bowl, whisk together egg, lemon juice and zest, milk, honey, vanilla (or almond extract) and olive oil until smooth.
Add wet ingredients to dry ingredients and whisk to combine, then gently fold in blueberries. If batter is way too thick, add a splash of milk.
Lightly coat a large nonstick skillet or griddle with olive oil and place over medium heat. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter. You may need to lower the heat to medium low after the second round to prevent burning.
Makes about 9 pancakes, 3 pancakes each. Top with fruit preserves, honey, nut butter and/or maple syrup.