Blueberry Quinoa Pancakes

These pancakes are SO good and SO filling! They are so yummy that I wanted to never stop eating but so filling that I had to stop after one measly pancake. Weak, I know.

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• 3 c. cooked Red Quinoa
• 3 c. All-purpose Flour
• 2 T. Baking Powder
• 6 Lrg. Eggs
• 1 c. Vanilla Greek Yogurt
• 1/3 c. Skim Milk
• 1 Lemon, squeezed
• 1 T. Brown Sugar
• 1 T. Vanilla Extract
• 1 bag Frozen Blueberries
• 1/3 c. Water

In a large bowl, mix together quinoa, flour and baking powder. In a medium bowl, whisk together eggs, yogurt, milk, brown sugar, until smooth.  Add egg mixture to flour mixture and stir to combine.

Add vanilla, lemon juice, and water. Mix again.  Rinse frozen blueberries under water drain. Next gently fold in blueberries.

Lightly coat a skillet or pancake griddle with butter or cooking spray and heat over medium.  Drop batter by 1/4 c. onto skillet.  Cook until bubbles on top and flip. Cook until golden brown both sides. 

Recipe makes 12-14 pancakes.

Strawberry Cream Cheese French Toast

Filling:

• 1 c. sliced fresh strawberries
• 2 T. sugar
• 4 oz. cream cheese, softened

For the toast:

• Bread
• 1 large egg
• 3/4 c. milk
• 2 T. melted butter
• 1 t. vanilla
• 1/4 c. all purpose flour
• 1/4 t. ground cinnamon
•  1/4 t. salt

To make the filling, combine the sliced strawberries and sugar in medium sized bowl.  Mix well and set aside to macerate for about 15 minutes.  Stir in the cream cheese until well blended.

In a shallow baking dish or pie plate, whisk together the egg and milk.  Whisk in the melted butter and vanilla.  Stir in the flour, cinnamon and salt; whisk until smooth.  Spread cream cheese mixture between two pieces of bread like you are making a sandwich.  Dip the sandwich into the egg mixture completely coating both sides.  Place onto an already warmed skillet and cook until golden brown on each side. Serve with maple syrup and powdered sugar.