Ingredients
- 1 cup oat flour 105 grams
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup nonfat vanilla Greek yogurt
- 3 tablespoons honey
- 3 tablespoons fresh lemon juice about 1 large lemon
- zest of 1 large lemon
- 1 teaspoon vanilla extract
- 1 cup cooked quinoa
- 1 1/2 cups fresh blueberries
- 2 large eggs separated
- 1 large egg white
- Honey or maple syrup for serving
Instructions
- In a medium bowl, stir together the oat flour, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the vanilla Greek yogurt, honey, lemon juice, lemon zest, and egg yolks (make sure to separate them from the whites) until smooth.
- Stir the wet mixture into the dry mixture, along with the cooked quinoa, just until moistened. Set aside.
- Using an electric hand mixer, beat the 3 egg whites in a very large bowl on high speed until they form stiff peaks, about 5-6 minutes.
- Gently fold in half the whipped egg whites into the pancake mixture, until there are no white streaks left. Then, fold in the remaining half, along with the blueberries.
- Let your batter rest for 5 minutes while your preheat your griddle to medium heat.
- Drop the batter by 1/2-cup measurements, lightly spreading out onto the griddle. Cook until the underside is golden brown, the edges look cooked, and the top is no longer bubbling. Flip and repeat until the opposite side is golden brown. Repeat with remaining batter.
- Top with syrup or a squeeze of honey.