Quinoa and Wattleseed Pancakes
Ingredients
3/4 cup Quinoa Flakes
1/4 cup Desiccated Coconut
1/2 cup Almond Milk or Milk of your choice
1 organic free range Egg
1/2 cup Coconut Yoghurt
1 tbsp Wattleseed
1/2 tsp ground Cinnamon
2 tbsp Maple or Coconut Sugar
1 tsp gf Baking Powder
1/4 cup Desiccated Coconut
1/2 cup Almond Milk or Milk of your choice
1 organic free range Egg
1/2 cup Coconut Yoghurt
1 tbsp Wattleseed
1/2 tsp ground Cinnamon
2 tbsp Maple or Coconut Sugar
1 tsp gf Baking Powder
Instructions
- Blend everything in food processor until smooth.
- Add a little more milk if needed to loosen or a little more quinoa or coconut if too runny.
- Add a little coconut oil or ghee to a non stick pan on med-high heat and pour in batter, shaking pan to spread or using a spoon or spatula.
- Flip when golden and bubbling. Makes approx 8-10 pancakes.
- Top with fresh almond butter, coconut yoghurt, homemade strawberry chia jam, maple syrup, activated pecans and fresh berries.
