Phase 3 | Serves 2
Prep time: 15 minutes | Total time: 15 minutes

 

Ingredients

1 cup cooked quinoa
1/4 cup almond milk
2 eggs
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon baking soda
1/8 teaspoon sea salt
20 drops liquid stevia
1 tablespoon grapeseed oil, plus more for the pan
2 cups blueberries

Directions

1. In a blender, combine all ingredients except for the blueberries, and blend until smooth.
   
   
2. Heat a griddle over medium heat, and brush it with oil.
   
   
3. Pour 1/4-cupful of batter for each pancake, and sprinkle each with a few blueberries.
   
   
4. Cook, flipping once, until the pancakes are cooked through and golden brown on both sides.
   
   
5. Scatter the rest of the blueberries on top and enjoy.