Giving up on gluten and processed carbs doesn’t mean giving up on delicious, nutritious food. This recipe for Quinoa Pancakes gives you a flavourful alternative to your typical nutrient-absent morning pancakes.
- 1 cup Quinoa Flour
- 1 tbsp Coconut Oil
- 1 cup Milk (or alternative – soy milk, rice milk, almond milk, hemp milk)
- 1 egg (or substitute – 1 tbsp milled flaxseed + 3 tbsp water)
- Optional: 1/2 Banana, 1/2 cup blueberries
Step 1 – Add wet ingredients to small bowl and slowly mix flour
If adding the banana, mashing it before adding it in helps it mix.
Step 2 – Mix until clumps disappear, let it sit for 3 minutes
Step 3 – Heat over medium-high heat, add coconut oil and reduce heat to medium
You can use butter instead of coconut oil, but the coconut adds a nice touch of flavour.
Step 4 – Pour mixture into pan, creating a thin layer
You don’t want to make it too thick, or the outside will overcook before the inside is done. This is roughly 1/2 the height of the blueberries.
Step 5 – Flip pancake when bubbles begin appearing and edges brown
Step 6 – EAT!
Bonus points if you use Canadian Maple Syrup.
These pancakes turned out better than anything that ever came from a grocery store, and are healthy to boot!
Hope you enjoy!