Buckwheat pancakes with quinoa and berry sauce

Votes: 1

Time: 40 min.
Complexity: average
Servings: 6

Fruit and berry lovers will definitely appreciate this dish. These delicate buckwheat pancakes are made with quinoa, a grain rich in protein and other nutrients that has a fairly neutral flavor on its own. Therefore, the pancakes are perfectly complemented by the savory flavor of nutmeg, ginger, and cardamom, complemented by the pleasant sweetness of the fruit and berry sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Buckwheat pancakes

3/4 cup whole wheat flour
1/3 cup buckwheat flour
1/4 cup cooked quinoa
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground ginger
1 pinch of ground nutmeg
4 egg whites
2 cups of milk
1 tbsp. honey
1/2 tsp vanilla extract

Berry sauce

1/2 cup apple juice
3 tbsp lime juice
1 cup strawberries, hulled and halved
1 cup blackberries, pre-washed
1 cup raspberries, pre-washed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, buckwheat flour, quinoa, cinnamon, cardamom, ground ginger, nutmeg, eggs, milk, honey, vanilla extract, apple juice, lime juice, strawberry, blackberry, raspberry

Cooking the dish according to the recipe:

Make pancakes: In a large bowl, combine both flours, quinoa, cinnamon, cardamom, ginger, and nutmeg and mix thoroughly.
In a small bowl, beat the egg whites until foamy. Add the milk, honey, and vanilla and beat a little more until combined.

Pour the wet mixture into the dry and stir with a wooden spoon or spatula until everything is combined. Don't overmix, or the pancakes will be too tough.
Cover the dough and refrigerate for at least 30 minutes.
To prepare the sauce Pour the apple and lime juice into a saucepan and simmer over low heat. Add the berries and remove from heat. Add sugar to taste and set aside.
Grease a non-stick frying pan with vegetable oil and heat over medium heat.
Stir the batter with a spoon, place about 3 tablespoons of batter into the pan for each pancake, and fry until golden brown. Flip and fry the other side for 20-30 seconds. Continue until all the batter is gone.
Immediately after the pancakes are ready, transfer them to serving plates and top with berry sauce.

Note: Buckwheat pancakes can be made in advance, wrapped tightly in plastic wrap, and frozen. When ready to use, remove the pancakes and reheat in the microwave or in a dry frying pan.