Fluffy Lemon-Blueberry Quinoa Pancakes with Honey Yogurt Drizzle

Start your day with a burst of flavor in these fluffy Lemon-Blueberry Quinoa Pancakes, a refreshing twist on a breakfast classic. Packed with protein from quinoa and loaded with juicy blueberries, these pancakes are both satisfying and nutritious.

The addition of bright lemon zest elevates the flavor profile, making each bite a delightful experience. Drizzled with a creamy honey yogurt sauce, these pancakes are perfect for a leisurely weekend brunch or a special occasion breakfast.

Fluffy Lemon-Blueberry Quinoa Pancakes with Honey Yogurt Drizzle

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 250 calories 8g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

INGREDIENTS

• 1 cup cooked quinoa
• 1 cup all-purpose flour (or whole wheat flour)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 cup milk (dairy or non-dairy)
• 2 large eggs
• 1 tablespoon lemon zest
• 1/2 cup fresh blueberries
• 1 tablespoon vegetable oil (plus more for cooking)

FOR THE HONEY YOGURT DRIZZLE

• 1/2 cup Greek yogurt (or non-dairy yogurt)
• 2 tablespoons honey (or maple syrup for vegan option)
• 1 tablespoon lemon juice

Instructions

1. In a large bowl, combine cooked quinoa, flour, baking powder, salt, and sugar.
2. In another bowl, whisk together milk, eggs, and lemon zest until well blended.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; fold in blueberries gently.
4. Heat a skillet over medium heat and add a little vegetable oil.
5. For each pancake, pour 1/4 cup of batter onto the skillet and cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
7. For the honey yogurt drizzle, mix together Greek yogurt, honey, and lemon juice in a small bowl until smooth.
8. Serve pancakes warm, drizzled with honey yogurt and extra blueberries if desired.

Notes

Tip: These pancakes are best served fresh but can be stored in the refrigerator for up to 3 days or frozen for longer shelf life.

For best results, use fresh blueberries; if using frozen, do not thaw them to prevent the batter from turning blue. Feel free to substitute Greek yogurt with any non-dairy yogurt for a vegan option.

To store leftovers, place them in an airtight container in the fridge for up to three days. Reheat on a skillet or in the microwave before serving. You can also freeze the pancakes; simply layer them with parchment paper and store in a freezer bag. Reheat directly from frozen, adding a minute or two to cooking time.