Blueberry Quinoa Pancakes

photo taken with my iPhone!

I tried these today for the first time and they are so amazing I just had to share them here. It also gave me an opportunity to use a new app on my iPhone which takes some amazing pics, especially if you are a total amateur like me! So here is the recipe. I promise if you make it, you WILL NOT be disappointed!

Blueberry Quinoa Pancakes

1 c cooked quinoa (instructions below if you don't know how to cook it)
3/4 c flour
2 tsp baking powder
1/2 tsp coarse salt (I used Kosher salt)
stir together and set aside, in another bowl whisk together:
1/3 c egg substitute (or 1 egg plus 1 egg white)
1 TB melted unsalted butter
1/4 c skim milk
2 TB real maple syrup or honey
Add the wet ingredients to the dry and whisk to combine. Then add as many fresh blueberries as you want. I added a lot!

Heat a skillet or griddle to medium high heat and lightly coat with butter. Drop batter by heaping tablespoons full (I used a large cookie scoop) and cook until bubbles appear, about 2-3 min per side, and cakes are golden brown. Serve with real maple syrup. If you make the entire batch at one time, you can refrigerate the leftovers up to a week. I pop one in the toaster and eat it plain for a quick, easy and healthy breakfast.

How to cook quinoa:
Soak quinoa in water for 30-60 min, then rinse it well for 2 min in a fine mesh strainer. Pour into a saucepan using the ratio of 1 part quinoa to 1/3 part liquid (I used water for this recipe but if you are cooking something savory you can use any liquid you choose, like broth, etc). Bring to a simmer then reduce heat to low and cook, covered, for 30 min. Remove from heat and fluff with a fork. Cooked quinoa can be stored in the fridge in an airtight container for about 2 weeks. Note: 1 cup of uncooked quinoa yields about 2 cups cooked