If you’ve ever cooked with quinoa, you know how it soaks up and expands with the liquid around it — whether that be soup, sauce, dressing, or, it turns out, pancake batter. Using quinoa flour gives these pancakes a light, fluffy texture and packs them full of protein. Instead of purchasing quinoa flour at the store, which can be very expensive, I simply used a coffee grinder to pulverize the little seeds into a powder. — Katie Parker, The High-Protein Vegetarian Cookbook.
Nutrition Information per Serving:
Calories 443, Calories from Fat 103, Fat (g) 11.5, Saturated Fat (g) 5.7, Protein (g) 18.5, Carbohydrate (g) 68.1, Dietary Fiber (g) 8.7, Cholesterol (mg) 98, Sodium (mg) 435
The High-Protein Vegetarian Cookbook: Hearty Dishes Even Carnivores Will Love, by Katie Parker and Kristen Smith, PhD, RD, LD (The Countryman Press 2015) On Sale Now
Place the quinoa in a coffee grinder. Grind until superfine — this will result in quinoa flour.
Whisk together the quinoa flour, oats, baking powder, cinnamon, and salt in a bowl.
In another bowl, combine the coconut oil, sugar, yogurt, milk, vanilla, and egg.
Gradually whisk the dry ingredients into the wet ingredients until combined.
Heat a griddle to 375 degrees F. Coat with cooking spray. Spoon on ¼ cup of the batter and cook until bubbles form and the edges begin to firm. Flip carefully and cook for another few minutes, until golden. Repeat with the remaining batter. This recipe will make six pancakes.
Combine the raspberries, sugar, orange zest and juice, and cornstarch in a medium saucepan. As the sauce heats up, smash the raspberries with a spoon. Bring to a boil, and reduce to simmer for 3 to 5 minutes without a cover, until slightly thickened.
Serve the pancakes with warm syrup.