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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.

Reprinted with permission from The Quinoa [Keen-Wah] Cookbook