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GF Blintz Pancakes with Yogurt and Jam

By Camilla Saulsbury

GF Blintz Pancakes with Yogurt and Jam

Blintz Pancakes with Yogurt and Jam

Page 55, 500 Best Quinoa Recipes by Camilla V. Saulsbury 

These pretty puffed pancakes — beautifully textured and absolutely delicious — have much of the flavor of cheese-stuffed blintzes, sans fuss. The key is cottage cheese in the batter, which, together with the quinoa flour, power-packs each pancake. Tart yogurt and fruit preserves top things off with delectable ease.

 Makes 12 pancakes

 

1 cup     quinoa flour   250 mL

1⁄2 tsp   baking soda    2 mL

1⁄4 tsp   fine sea salt  1 mL

4         large eggs 4

1 cup     cottage cheese 250 mL

1⁄2 cup   milk 125 mL

2 tbsp    vegetable oil  30 mL

2 tbsp    pure maple syrup or liquid honey    30 mL

          Nonstick cooking spray

1 cup     plain yogurt   250 mL

1⁄4 cup   fruit-sweetened blackberry or raspberry jam   60 mL

 

1.   In a large bowl, whisk together quinoa flour, baking soda and salt.

2.   In a medium bowl, whisk together eggs, cottage cheese, milk, oil and maple syrup until blended.

3.   Add the egg mixture to the flour mixture and stir until just blended.

4.   Heat a griddle or skillet over medium heat. Spray with cooking spray. For each pancake, pour about 1⁄4 cup (60 mL) batter onto griddle. Cook until bubbles appear on top. Turn pancake over and cook for about 1 minute or until golden brown. Repeat with the remaining batter, spraying griddle and adjusting heat as necessary between batches.

5.   Serve pancakes topped with yogurt and jam.

 

Storage Tip

Let pancakes cool completely on a wire rack, then wrap individually in plastic wrap and store in an airtight container in the refrigerator for up to 2 days or the freezer for up to 1 month. Reheat in the microwave on High for 45 seconds, until warmed through (no need to thaw), or toast in the toaster oven for 1 to 2 minutes or until toasted and warmed though.