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Quinoa Pancakes with Lemon Yogurt and Blueberry-Cinnamon Syrup

½ cup vanilla Greek yogurt
Juice of ½ lemon
Zest of ½ lemon

1 cup blueberries, frozen
½ cup sugar, granulated
Juice of ½ lemon
2 Tbsp. water
½ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
1 Tbsp. cornstarch

1 cup gluten-free flour
2 tsp. baking powder
¼ tsp. baking soda
1 Tbsp. sugar, granulated
¼ tsp. The Spice Hunter East/West Indies Nutmeg
½ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
¼ tsp. kosher salt
1 cup quinoa, cooked
¾ cup almond milk
2 tsp. canola oil
1 tsp. The Spice Hunter Madagascar Vanilla Extract

For the yogurt, whisk together yogurt, lemon juice, and lemon zest in a small bowl; refrigerate. Set aside to let flavors meld.

For the syrup, combine all ingredients in a medium saucepan. Heat pan over medium heat until sauce comes to a simmer. Cook for 10 minutes. Remove from heat and place in serving container.

For the pancakes, whisk together flour, baking powder, baking soda, sugar, nutmeg, cinnamon, salt, and quinoa in a medium bowl. Set aside. In a separate small bowl, combine milk, oil, and vanilla. Pour wet mixture into dry mixture and fold gently until just combined. Do not over mix. Heat a non-stick pan over a medium flame. Using a ¼ cup measuring cup, spoon mixture onto hot pan in rounds. Cook for 1-2 minutes or until bubbles have appeared on the surface and the edges begin to look dry. Flip the pancake using a spatula. Cook for an additional 1-2 minutes. Remove from pan. Top with syrup and yogurt to serve.