I’ve knocked some off of my to-do list currently. Climbing mountains? Verify. Surfing? Check. Going swimming with Jellyfish? Verify. Cleaning up my wardrobe? Half-check. (Umm… yes that’s an experience!)
Frankly, I’m not really the type of girl who would want anything fancy for Romantic days celebration. Let’s just make breakfast time and go on a good experience. To where? I’m not sure, we’ll figure it out on the way.
I know one thing for certain, we’re you start with these pancakes. If you wish to involve a mimosa, I cannot say I’d be opposed.
My obsession with breakfast time is pretty unusual. To say I like it a lot would be an understatement.
I believe that each adventure must begin with a good breakfast. We are in need of whole grains, protein, and something made out of love. Okay and sometimes a little sugars and butter makes mornings brighter.
You shouldn’t be skeptical, try it out! It’s bonkers awesome. In fact, a few of my best adventures have started with great meals.
My finest girlfriends and I had massive omeletes before our trip around Chicago. Happy & full.
Banana breads before seeing the Sydney Opera Home. Beautiful.
Oatmeal & Starbucks just before a walk about Boston. Just important.
Making banana chocolate chip pancakes for dinner? No adventure needed!
Have you got quinoa before? It’s so amazing and versitile. It’s even a complete protein, and that means you know these will keep you satisfied all morning. These cakes are fluffy, full of blueberry delight, and are sure to truly get you ready for the day.
These also help to make really good Valentine’s day pancakes. Mostly because they’re easy to make and love.
I actually added lemon to these to provide it a little zest, you certainly need not. But If you have never had the blueberry lemon combination, you need to improve that… preferrably today!
Lemon Blueberry Quinoa Pancakes
Calories: 247
Fat: 1.9g
Carbohydrates: 44g
Sugars: 10g
Dietary fiber: 5.2g
Proteins: 14.4g
Ingredients
2 teaspoons cooking powder
1/3 cup basic nonfat greek yogurt
2 tablespoons of milk of your decision (skim, soy, almond, coconut)
3-4 tablespoon clean lemon juice, based on your lemon preference
zest of 1 1 lemon
2/3 cup clean blueberries
Instructions
In a moderate bowl, whisk jointly quinoa, flour, baking natural powder, and sodium. In another medium bowl, whisk collectively egg whites, yogurt, dairy, and brown sugar until simple. Add egg blend to flour mix and whisk to mix.
Combine vanilla and lemon juice and lemon zest; whisk again. Next gently collapse in blueberries.
Lightly coat a large non-stick skillet or griddle with butter or cooking spray and heat more than medium. Drop batter by 1/4 cup onto skillet. Make until bubbles show up at the top, about 2 a few minutes. Flip cakes and prepare until golden brownish on underside, 2 a few minutes. Clean skillet clean and do it again with an increase of melted butter and staying batter.
Makes about 9 pancakes, 3 pancakes each. Best with fruits preserves, peanut butter, or maple syrup.
barb
Hi there Barb! I’m happy your going to try the pancakes.
I’m also sorry to hear about your difficulties with printing. With my print button, in the event that you click on particular areas, it deletes them before printing- as a result it is possible to choose what you’d like to print.
As for printing in color, that’s entirely based on your printer’s settings. So next time, make sure to be sure.
-Monique
Jaime