Ingredients
1
cup uncooked quinoa, rinsed, well drained
1
cup Pillsbury BEST® Whole Wheat Flour
2
teaspoons baking powder
1
can (14 oz) Eagle Brand® Fat Free Sweetened Condensed Milk
1
egg
1
jar (12 oz) triple berry preserves
Preparation
Cook quinoa as directed on package; cool 10 minutes. Spray nonstick electric griddle with Crisco® Original No-Stick Cooking Spray; heat to 350°F.
Meanwhile, in large bowl, mix all remaining ingredients except preserves until well blended. Stir in quinoa. For each pancake, spoon and spread about 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly and dry around edges. Turn; cook other side 2 to 3 minutes or until golden brown.
Meanwhile, in 1 1/2-quart saucepan, cook preserves over medium heat until warm. Top pancakes with warm preserves.
