From My Little Kitchen Ana Frias
Why you'll love it
These big, thick & fluffy Lemon Blueberry Pancakes, restaurant style, are easier than you think to make at home!
Ingredients
– All-purpose flour, Quinoa – Cinnamon stick, sugar – Baking powder, baking soda – Kosher salt, eggs – Low-fat buttermilk, blueberries – Plant-based milk and butter – Plain nonfat Greek yogurt –Zest and juice of lemon
1
Boil quinoa, cinnamon, and ¼ cup water in a small saucepan. In a large bowl, whisk flour, 2 tablespoons sugar, baking powder, baking soda and salt.
2
Add the wet mix to dry ingredients and stir until batter forms.
3
Heat butter in an 8′ cast-iron skillet over medium heat; cook until bubbles appear at the edges of the pancake. Add ¼ cup blueberries and flip.
4
Transfer skillet to oven; and bake until pancake is crisp on the outside. Whisk the Mexican crema with 2 tablespoons sugar, lemon zest and juice in a bowl.
Top pancakes with lemon crema, more blueberries, some granola and a drizzle of maple syrup.