Red Quinoa Buttermilk Pancakes

Servings

20 255-g portions

1.1 kg GFS All-Purpose Flour
4 Tbsp. Baking Powder
2 tsp. Kosher Salt
2 Tbsp. Trade East Ground Cinnamon
18 ct. GFS Large Grade A Eggs
1 L Buttermilk
1 kg GFS No Sugar Added Applesauce
227 g Plain Greek Non-Fat Yogurt
170 g GFS Clover Honey
2 Tbsp. Vanilla Extract
1.4 kg Red Quinoa, cooked per package instructions
1.14 kg GFS Canned Peaches, drained
340 g GFS Walnut Halves and Pieces, toasted
1 L GFS Maple Pancake Syrup

Recipe Preparation

1. Sift the flour, baking powder, salt and cinnamon into a stainless steel mixing bowl. Whisk together. Break the eggs into the stainless steel bowl of an electric mixer. Add the buttermilk, applesauce, yogurt, honey and vanilla. Mix on low speed using a whipping attachment until blended.

2. Sprinkle the flour mixture into the mixed wet ingredients in the bowl of the electric mixer and mix on low speed until blended. Sprinkle in the quinoa. Mix on low speed until blended. Transfer to a storage container. Cover, label, date and refrigerate for future service.

To prepare à la carte:
1. Spray a heated flat griddle with cooking spray. Scoop 2, 85-g portions of prepared batter onto the griddle. Grill on both sides until golden-brown and just cooked through.

2. Stack the 2 pancakes on a warmed serving plate. Place 57 g of peaches on top of the pancakes. Sprinkle 14 g of walnuts on top of the peaches. Serve with 43 g of syrup.