Chef, food stylist and blogger Maria del Mar Sacasa knows a lot about food these days, and one fact in particular: Quinoa is here to stay. The tiny superfood grain wears a surprising number of tiny hats — which is to say, it goes wherever you say it goes. Stir-fry, burgers, stuffing, even pancakes! Bust out the raspberries for this superbrunch and remember: Quinoa is not a passing phase.
These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. The raspberries are blended into the milk before being added to the batter — a solution to having pockmarks of berry flavor only here and there. You’ll want a mile-high pile.
- 1 cup quinoa flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 8 tablespoons unsalted butter, melted and slightly cooled, plus more for greasing the skillet
- 2 large eggs
- 1 cup fresh raspberries, plus more for garnish
- 1 teaspoon pure vanilla extract
- 1 1/2 cups cooked quinoa
- salted butter, at room temperature
- Maple syrup or honey
- Greek yogurt
For the pancakes
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a blender, puree the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick griddle over medium heat. Lightly grease it with butter. Use a ¼ cup measure to scoop the batter onto the skillet. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer. Transfer to a plate and repeat with the remaining batter.
Top with butter and honey or a dollop of Greek yogurt and syrup or honey.