Fresh Raspberry Quinoa Pancakes

• 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

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a blender, puree the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
3. Whisk the raspberry mixture into the dry ingredients.
4. Stir in the quinoa.
5. Heat a medium nonstick skillet or a nonstick griddle over medium heat.
6. Lightly grease it with butter.
7. Use a 1/4 cup measure to scoop the batter onto the skillet.
8. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes.
9. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer.
10. Transfer to a plate and repeat with the remaining batter.
11. Top with butter and honey or a dollop of Greek yogurt and syrup or honey.

quinoa flour, granulated sugar, baking powder, salt, milk, unsalted butter, eggs, fresh raspberries, vanilla, quinoa, butter, maple syrup, yogurt

Taken from www.foodrepublic.com/recipes/fresh-raspberry-quinoa-pancakes/ (may not work)