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: Fri, 02 Jan 2026 03:01:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories322.4 kcal (16%)
Total Fat12.1 g (17%)
Carbs40.8 g (16%)
Sugars7.7 g (9%)
Protein13.3 g (27%)
Sodium615.2 mg (31%)
Fiber2.9 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
1lemon
1 teaspoon grated lemon zest plus 2 tsblespoons fresh juice
1 cupred quinoa
cooked and cooled
unsalted butter
fresh blueberries
Instructions
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