Fresh Raspberry-Quinoa Pancakes
['1 cup (4 ounces/120 grams) quinoa flour', '1/4 cup (1 ounce/50 grams) granulated sugar', '1 tablespoon baking powder', '1/2 teaspoon salt', '3/4 cup (6 ounces/180 milliliters) milk', '8 tablespoons (4 ounces/120 grams) unsalted butter, melted and slightly cooled, plus more for greasing the skillet', '2 large eggs', '1 cup (5 ounces/150 grams) fresh raspberries, plus more for garnish', '1 teaspoon pure vanilla extract', '1/2 cup (3 ounces/90 grams) cooked quinoa', 'Salted butter, at room temperature, for serving', 'Maple syrup or Honey, for serving', 'Greek yogurt', 'for serving']
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a blender, purée the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
3. Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick griddle over medium heat. Lightly grease it with butter. Use a 1/4 cup measure to scoop the batter onto the skillet. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer. Transfer to a plate and repeat with the remaining batter.
4. Top with butter and honey or a dollop of Greek yogurt and syrup or honey.
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