1 lemon, juiced and zested
1 t. vanilla extract
1 c. cooked quinoa
2 egg yolks
3/4 c. whole wheat flour
2 t. baking powder
1/4 t. salt
3 egg whites
1 1/2 c. blueberries
Mix yogurt, lemon juice, zest, vanilla, quinoa, and egg yolks. Stir in flour, baking powder, and salt. In a separate bowl , whisk the egg whites until stiff peaks form. Fold egg whites into batter. Stir in blueberries. Heat a greased skillet and drop pancake batter. Cook until golden on each side. Makes about 4 pancakes.
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