By Food & Wine
Quinoa Pancakes with Ricotta and Lemon
Instructions
Cook:30min
These Quinoa Pancakes with Ricotta and Lemon pair nutty whole wheat flour with creamy ricotta and cooked quinoa for hearty but airy pancakes.
Updated at: Sun, 17 Nov 2024 06:16:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories317.1 kcal (16%)
Total Fat12 g (17%)
Carbs38.9 g (15%)
Sugars7 g (8%)
Protein13 g (26%)
Sodium608.5 mg (30%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 cupall-purpose flour
½ cupwhole-wheat flour
1 ½ teaspoonsbaking powder
1 teaspoonkosher salt
½ teaspoonbaking soda
4eggs
large, separated
1 cupwhole milk
1 cupwhole-milk ricotta cheese
such as
2 tablespoonspure maple syrup
plus more for serving
2 teaspoonsvanilla extract
1 teaspoonlemon zest
grated
2 tablespoonsfresh lemon juice
from 1 lemon
1 cupred quinoa
cooked and cooled
unsalted butter
fresh blueberries
Instructions
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