Buckwheat pancakes with quinoa and berry sauce

Ingredients:

Buckwheat pancakes

• 3/4 cup whole wheat flour
• 1/3 cup buckwheat flour
• 1/4 cup cooked quinoa
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1 pinch of ground nutmeg
• 4 egg whites
• 2 cups of milk
• 1 tbsp. honey
• 1/2 tsp vanilla extract

Berry sauce

• 1/2 cup apple juice
• 3 tbsp lime juice
• 1 cup strawberries, hulled and halved
• 1 cup blackberries, pre-washed
• 1 cup raspberries, pre-washed

Preparation:

1. Make pancakes: In a large bowl, combine both flours, quinoa, cinnamon, cardamom, ginger, and nutmeg and mix thoroughly.
2. In a small bowl, beat the egg whites until foamy. Add the milk, honey, and vanilla and beat a little more until combined.
3. Pour the wet mixture into the dry and stir with a wooden spoon or spatula until everything is combined. Don't overmix, or the pancakes will be too tough.
4. Cover the dough and refrigerate for at least 30 minutes.
5. To prepare the sauce Pour the apple and lime juice into a saucepan and simmer over low heat. Add the berries and remove from heat. Add sugar to taste and set aside.
6. Grease a non-stick frying pan with vegetable oil and heat over medium heat.
7. Stir the batter with a spoon, place about 3 tablespoons of batter into the pan for each pancake, and fry until golden brown. Flip and fry the other side for 20-30 seconds. Continue until all the batter is gone.
8. Immediately after the pancakes are ready, transfer them to serving plates and top with berry sauce.
   
   Note: Buckwheat pancakes can be made in advance, wrapped tightly in plastic wrap, and frozen. When needed, remove the pancakes and reheat in the microwave or in a dry frying pan.