Ingredients:

For the Quinoa Pancakes:

1 cup cooked quinoa, cooled

1 cup all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

2 large eggs

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

For Cooking and Serving:

Unsalted butter or cooking spray (for greasing the griddle)

Honey or maple syrup (for drizzling)

Fresh berries (strawberries, blueberries, raspberries) for garnish

Instructions:

1. Prepare the Quinoa:

Cook quinoa according to package instructions. Allow it to cool completely.

2. Mix Dry Ingredients:

In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.

3. Combine Wet Ingredients:

In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.

4. Mix the Batter:

Add the cooled quinoa to the wet ingredients and mix well.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

5. Heat the Griddle:

Preheat a griddle or non-stick skillet over medium heat. Grease it with butter or cooking spray.

6. Cook the Pancakes:

Pour 1/4 cup portions of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.

7. Keep Warm:

As you cook the pancakes, keep them warm in a low oven (around 200°F or 95°C) on a baking sheet.

8. Serve:

Stack the quinoa pancakes on serving plates.

Drizzle with honey or maple syrup.

Garnish with fresh berries.

Optional Tips:

For added richness, you can substitute part of the buttermilk with yogurt or sour cream. Additionally, pecans on top pair well with the elegant taste!

Add a pinch of cinnamon or nutmeg to the dry ingredients for extra warmth and flavor.

Consider serving with a dollop of Greek yogurt for added creaminess.