Toasted Walnut and Quinoa Pancakes with Berry Compote

Name: Toasted Walnut and Quinoa Pancakes with Berry Compote
Ingredients: 2½ cups buttermilk; 2 teaspoons baking powder; 1 tablespoon lemon zest; 4 tablespoons unsalted butter, melted; ¾ cup toasted walnuts, chopped; ½ teaspoon bourbon vanilla extract; ¼ teaspoon ground cinnamon; ⅔ cup pure maple syrup; 2 cups white, whole-wheat, flour; 1 teaspoon salt; 3 tablespoons water; 3 teaspoons maple syrup; 1½ teaspoons bourbon vanilla extract; 1½ teaspoons baking soda; 3 cups fresh blueberries; 1 cup cooked heirloom quinoa; 2 eggs

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Pancakes

2 cups white, whole-wheat, flour
2 teaspoons baking p

Vegetarian
Breakfast

Method

Berry Compote

Combine two cups blueberries, maple syrup, water and cinnamon in a medium saucepan set over medium heat.
Simmer compote, stirring occasionally to prevent sticking for 10 minutes.
Reduce heat to medium low. Add the remainder of the blueberries and lemon zest, and stir frequently until compote thickens