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Roasted Strawberries Quinoa Lemon Poppy Seed Pancakes with Roasted Strawberries
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Course: Breakfast
Servings: 4
Author: Alissa
For the Roasted Strawberries
  • 1 lb. fresh strawberries coarsely chopped
  • 2 tbsp. maple syrup
  • 1 tsp. vanilla extract
For the Pancakes
  • 1 1/2 cups spelt flour
  • 1 1/2 cups cooked quinoa
  • 1 1/2 tbsp. poppy seeds
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup raw sugar
  • 1 1/4 cups milk of choice
  • 1/4 cup lemon juice
  • 1/4 cup coconut oil
  • 2 tsp. lemon rind
  • 1/2 tsp. lemon extract
  1. Preheat oven to 350.
  2. Mix all ingredients for the roasted strawberries and layer in baking dish.

  3. Bake for 45 minutes, stirring once or twice during baking.
  4. Remove from oven and allow to cool while you make your pancakes. Mixture will thicken up while cooling.
  5. While the strawberries roast, make the pancakes. Mix first six ingredients (up to raw sugar) in medium mixing bowl.

  6. Add remaining ingredients and mix until blended.
  7. Spray or coat skillet or griddle with oil and heat to medium. Drop 1/3 cup of batter onto cooking surface.
  8. Cook until small bubbles form throughout batter and edges firm up. Be careful and test with spatula to make sure pancake is stable enough to lift. This took about four minutes for my batch.
  9. Gently flip and cook another minute or two on opposite side, until it begins to brown.
  10. Repeat until you've used all your batter. You should get 8-10 pancakes.
  11. Top with roasted strawberries.