The sweet and tart flavor dance of these elegant flapjacks are so delicious, you’ll hardly notice the unusual use of quinoa. It’s presence adds a subtle earthy flavor similar to buckwheat, but packs a supercharge of protein into each serving. They’re even good left over with a smear of peanut or almond butter!

Serves 6

Ingredients

• 1 cup dry quinoa
• 1/2 cup cooked quinoa
• 1/4 cup sugar
• 1/2 cup raw almonds
• 1 1/2 cup fresh raspberries, divided
• 1 lemon
• 1/4 cup orange juice
• 2 tbsp. vanilla extract
• 1 egg
• 1/4 cup unsweetened applesauce
• 1/2 cup milk, plus more if needed
• 1 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. salt

Directions

1. Pour dry quinoa grains and almonds into food processor and grind into flour.
2. In a medium bowl, place flour you just created, cinnamon, baking powder, and salt.
3. Mash 1/2 cup of raspberries up and place in large bowl.
4. In same large bowl, beat together raspberry mash, applesauce, sugar, milk, vanilla extract,  egg, and orange juice.
5. Zest 2 teaspoons of lemon into wet ingredients, and then juice half the lemon in as well.
6. Stir dry ingredients into wet ingredients, being sure to scrape the bottom of the bowl.
7. Add more milk a tablespoon at a time if batter doesn’t pour easily. (You can test this by  lifting the batter up with a spoon and letting it drip back into the bowl.)
8. Gently fold in cooked quinoa and remaining raspberries into batter.
9. Heat non-stick pan on medium-high heat.
10. Pour 1/4 cup of batter into pan and cook about 3 minutes or until bottom is golden brown.
11. Use spatula to flip pancake and cook other side about 1 minute.
12. Move cooked pancake to a warm plate.
13. Repeat steps 10-12 until all batter is used.
14. Serve pancakes with traditional butter and syrup or a little bit of whipped cream.