These Blueberry Quinoa Pancakes will make your whole family happy! They can be made gluten free or not and have a vegan option. So delicious!
I get a lot of questions about getting kids to eat healthy, and the truth is, this isn’t something I’ve got all figured out.
As much as I love things like vegetables and quinoa, none of my kids are big fans. I’ve had different struggles with all three of them but struggles all the same.
Now they have got their tween attitudes going. They know how to cook and convincing them to eat what I’ve prepared if it doesn’t sound good to them is harder than ever.
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That’s ok, though. I am not above a little trickery when the situation calls for it.
These Blueberry Quinoa Pancakes are one of the best ways I’ve found to get kids eating quinoa.
I love adding quinoa to pancakes of all types because the added protein and fiber is a great way to fill you up. Plus, I tend to crash if I eat something carby and sweet in the morning. Adding quinoa prevents that.
These aren’t just any pancakes – they are gluten free (or not) blueberry pancakes that just happen to be packed with quinoa. As a mom who is always health conscious, I’ve got to get excited anytime my boys ask for thirds and fourths of any quinoa packed dish! (You could easily make them without the blueberries too – just ask my oldest who strategically cut the blueberries out of the first batch before I offered to make his without.)
Blueberry Quinoa Pancakes
- 1 ½ cups all-purpose flour OR all- purpose gluten free flour with xanthan gum
- ½ cup quinoa flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1/3 cup coconut palm sugar or sugar of choice
- 3 eggs separated or flax eggs
- ¼ cup applesauce
- 1 ½ cups milk of choice
- 1 teaspoon vanilla extract
- 4 tablespoons melted unsalted butter or Earth Balance
- 1 ½ cups cooked quinoa
- 1 cup fresh blueberries
- In a medium bowl combine flours, baking powder, sea salt and coconut palm sugar.
- Separate eggs. Add the yolks OR to the flax eggs to the applesauce, milk, vanilla and butter. Whisk in the dry ingredients.
- In a separate bowl beat egg whites until soft peaks form. You don’t want to overbeat. Add eggs to the batter and mix well. Stir in quinoa.
- Preheat a griddle or nonstick pan to 350. Lightly oil. Using a ¼ cup measure, drop the batter onto the warm griddle. As the batter begins to set, add in blueberries. Flip when the underside is brown and cook until browned on the other side.
Recipe NotesServings 8, Calories 298, Fat 9.4g, Carbohydrates 44.5g, Protein 8.6g, Cholesterol 80mg, Sodium 297mg, Fiber 2.4g, Sugars 11.4g, WW Points 8