Ingredients

• 1 cup (4 ounces/120 grams) quinoa flour
• 1/4 cup (1 ounce/50 grams) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (6 ounces/180 milliliters) milk
• 8 tablespoons (4 ounces/120 grams) unsalted butter, melted and slightly cooled, plus more for greasing the skillet
• 2 large eggs
• 1 cup (5 ounces/150 grams) fresh raspberries, plus more for garnish
• 1 teaspoon pure vanilla extract
• 1/2 cup (3 ounces/90 grams) cooked quinoa
• Salted butter, at room temperature, for serving
• Maple syrup or Honey, for serving
• Greek yogurt, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a blender, purée the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
3. Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick griddle over medium heat. Lightly grease it with butter. Use a 1/4 cup measure to scoop the batter onto the skillet. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer. Transfer to a plate and repeat with the remaining batter.
4. Top with butter and honey or a dollop of Greek yogurt and syrup or honey.