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

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

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