Raspberry Quinoa Pancakes
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 1 cup mixed berries
- 3 tablespoons Alessi Raspberry Balsamic Vinegar, divided
- 1 cup Vigo Quinoa, cooked
- 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon Alessi Coarse Sea Salt
- 1 egg
- 1 egg white
- 1/4 cup milk
- 1 tablespoon unsalted butter, melted
In a bowl, mix the berries with one tablespoon balsamic reduction. Set aside.
In a medium bowl, whisk together quinoa, flour, baking powder and salt. In another bowl, whisk together egg, egg white, butter, milk and remaining two tablespoons of balsamic reduction until smooth. Slowly whisk the egg mixture into the flour mixture and blend.
Coat a large nonstick skillet with butter and heat over medium. Drop ½ cup of batter at a time onto skillet and cook until bubbles appear on top, about 2 minutes. Flip pancake and cook until golden brown and insides are no longer moist.
Top pancakes with the berries and serve.