Wednesday, September 27, 2017

Coconut Almond Quinoa Pancakes

Yield: 6 pancakes

1/2 tbsp + 2 tbsp coconut oil, divided, melted, plus extra for the pan
1/2 tsp cinnamon
1/2 cup quinoa
7/8 cup water
1 tbsp lemon juice
1 cup almond or coconut milk of your choice
1 1/2 cups almond flour
1/2 cup whole spelt flour (or gluten-free all-purpose flour)
2 tsp baking powder
1/2 tsp baking soda
2 tbsp coconut sugar
1/2 tsp salt
1 egg
2 tsp vanilla extract
optional: 2 bananas, sliced
optional: 2 tbsp cacao nibs or chocolate chips
optional: 1 cup blueberries

1. In a small pot, over medium heat, add 1/2 tablespoon of the coconut oil. Once warm, add the cinnamon and stir. Add the quinoa and stir around in the oil to lightly toast. Add the water and bring to a boil. Cover, reduce heat to low, and simmer for about 15 minutes until quinoa is cooked, but kind of crunchy. Let cool quinoa completely.
2. In a small bowl, add the lemon juice to the milk. Set aside to curdle for at least 5 minutes. 
3. In a medium bowl, combine the almond flour, spelt flour, baking powder, baking soda, coconut sugar, and salt. Stir to combine.
4. Add the curdled milk mixture, egg, vanilla, and remaining 2 tablespoons of coconut oil to the flour mixture. Gently fold it together with a spatula until just combined.
5. Add the cooled quinoa and fold it in until evenly mixed.
6. Heat a medium non-stick pan over medium heat. Brush with melted coconut oil. Drop 2 to 3 tablespoons of batter onto the pan and spread/flatten it out. If using, press banana slices onto the top of the cakes, and/or sprinkle with cacao nibs/chocolate chips/blueberries. Once bubbles start to form on top and the bottom is golden, flip them over. Continue to cook until bottom side is golden/dry.
7. Repeat with remaining batter, keeping cooked cakes warm.
8. Serve pancakes with maple syrup and yogurt dolloped on top.

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