Dr Oz Best Quinoa Recipes: Quinoa Blueberry Pancakes Recipe for Skin

Dr Oz: Best Quinoa Recipes

Quinoa is a great grain that has everyone talking. Dr Oz got a team of experts together to come up with some delicious and nutritious ways to prepare this newly popular ingredient. Check out Dr Oz’s Quinoa Blueberry Pancakes Recipe, and if you like that idea, there are two more great Quinoa Recipes to try: Baked Turkey Quinoa Meatballs and Quinoa Miso Broccoli Salad.

Dr Oz: Quinoa Recipe for Skin

Dr Oz Best Quinoa Recipes: Quinoa Blueberry Pancakes Recipe for Skin

Dr Oz and dermatologist Dr Jeanine Downie talked about a great way to start your day with Quinoa. Use it instead of flour in Quinoa Blueberry Pancakes.

Dr Jeanine Downie was on Dr Oz to share the ways that Quinoa can benefit your skin. She said that it is rich in amino acids. There are 20 amino acids that we know of, and 10 occur naturally in the body. But that means food is our primary source for the other 10.

Eating Amino Acids strengthens collagen, which brings with it a whole bunch of beauty benefits: “strong nails, stronger hair, more elastic skin.” Dr Downie loves blueberries, and her secret is swapping quinoa in for flour, making it a healthy swap.

Dr Oz: Quinoa Blueberry Pancakes Recipe Ingredients

  • 2 1/2 cups cooked Quinoa
  • 4 Eggs
  • 2 tbsp Grapeseed Oil
  • Cooking Spray
  • 1 cup Milk
  • 3 tsp Baking Powder
  • 1 tbsp Honey
  • 1 1/2 cups Blueberries
  • 1/4 tsp Salt

Dr Oz: Quinoa Blueberry Pancakes Recipe Directions

  1. Use your blender to mix together the milk, eggs, honey, quinoa, and oil.
  2. Once it is smooth, add in the salt and baking powder, blending a few seconds longer.
  3. Preheat your griddle or pan and spray it using your cooking spray.
  4. Pour 1/4 cup of the blueberry quinoa batter onto the heated cooking surface.
  5. Sprinkle blueberries over the batter and cook for a few minutes.
  6. Once bubbles start to form around the edges, gently flip and cook on the other side.
  7. Pancakes are done when both sides are golden brown.
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About the author

Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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9 Comments

  • LINDA

    IS THE QUINOA COOKED OR RAW?

     
  • Janeen

    I too need to know if the 2 1/2 cups Quinoa is cooked or raw? Big difference!

     
  • The quinoa should be cooked, not raw.

     
  • SharonB Kenney

    To print the recipes I should not have to receive nine other pages of program promotion. Three recipes and 27 unneeded printouts. check with the cook channel so that your set up carries a print grahic and the viewer can print just the recipe. Please!

     
  • Clare

    Sorry but these were not great. I followed the recipe except I added LESS milk than the recipe said and they still came out a gloopy mess. I cooked them two ways, one like pancakes in a frying pan and the rest in the oven like hootinany pancakes. Both ways were a fail. We love quinoa and will continui to have it as an oatmeal type breakfast.

     
  • hailey

    Is grapeseed oil necessary, or is there another substitute?

     
  • audrey

    Made these for breakfast this morning. I thought they were delicious and really enjoyed the light texture of the quinoa. The pancakes stayed together nicely in the skillet. I substituted coconut oil for grapeseed oil
    l… Thanks for the recipe! It’s a keeper.

     
  • Stephanie

    These are the worst pancakes I have ever made and eaten. First, the pancakes are impossible to flip while cooking. You have to cook them for so long in order for them to have any firmness to flip them (if they ever get there at all). The consistency is like cream of wheat, and that lasts forever. Second, the recipe uses way too many eggs. The finished product tastes like a blueberry scrambled egg or omelette. Not good. And the insides still remain runny when you cut into them. Third, on the Dr Oz website, the recipe says baking soda in the first section, and then mentions baking powder later on. So which is it? On my last batch I added a bit of flour and baking powder which helped the consistency and rising while cooking but not the taste however. I don’t agree that these taste like creme brulee like others have suggested. More like an omelette with a personality disorder. Over all I was sad I wasted a morning making these along with wasting a good batch of blueberries, eggs and quinoa.

     
 

 

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