2 cups red quinoa

2 cups all-purpose flour

1/4 cups evaporated cane sugar

2 tbsp plus 1.5 tsp baking powder

pinch of salt

1 tsp ground cinnamon

2 cup whole milk

4 large eggs

1 tsp vanilla extract

1/2 tsp expeller-pressed vegetable oil

1 cup blueberries

1 cup Greek-style plain or vanilla nonfat yogurt

Maple syrup, for serving


1. Bring a saucepan with 4 cups water and 1 teaspoon salt to a boil. Add the quinoa and stir. Lower the heat to a simmer, cover and cook until the quinoa is dry and fluffy, about 20 minutes. Let cool.

2. Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Whisk well to combine. In another large bowl, combine the milk, eggs, vanilla, and oil and whisk to combine. Add the dry ingredients to the wet ingredients and blend until just combined. Fold in the cooked quinoa, taking care not to overmix. Let the batter rest for at least one hour.

3. Lightly brush the cooking surface of a non-stick pan or griddle with canola oil. Ladle about 1/3 cup of the batter onto the hot pan. Drop 8 to 10 blueberries on top of each pancake. When bubbles form in the batter, flip, and cook on the other side until lightly browned. Continue with the remaining batter and blueberries. Serve topped with a dollop of yogurt and maple syrup on the side.  Makes 10 to 12 pancakes.

Chef Michael Stebner is the Executive Chef for True Food Kitchen:

This best-selling True Food Kitchen dish can be found in the cookbook True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil, MD, Sam Fox, and Chef Michael Stebner.

Food photo by: Ditte Isager