2016 · Breakfast · Breakfast · Good Food · vegetarian

Quinoa Blueberry Pancakes

Quinoa is such a wonderful grain. For those of us living a gluten-free lifestyle, it is very versatile, and not only that – so nutritious too!

I have been  lurking following a wonderful blogger for a while now, and her recipes, and bright personality certainly shine through her site.  If you don’t already know SimplyQuinoa, go take a look right now!

I recently saw a recipe for blueberry quinoa pancakes, and just had to try them. Here is my version of Alyssa’s wonderful recipe, which you can find by clicking above.

Quinoa Blueberry Pancakes

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Ingredients:

  • 2 Tablespoons flax meal + 6 tablespoons water (I used golden flax)
  • 250ml of  quinoa flour (hand-milled)
  • ½ cup almond flour
  • 2 tablespoons tapioca starch
  • 2 teaspoons coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1¼ cups coconut milk
  • 3 tablespoons sunflower oil
  • 1 tablespoon honey
  • 1 cup blueberries (frozen)

 

Instructions:

 

  1. In a small bowl, make the flax egg, by mixing the flaxmeal and water and setting aside to thicken
  2. In a mixing bowl, add the quinoa flour, tapioca starch, almond flour, coconut flour, baking powder and salt
  3. Measure out the oil, milk and honey in a jug
  4. Add to the flour mixture and blend well
  5. Stir in the flax egg
  6. Lastly, gently fold in the blueberries
  7. Spray a non-stick frying pan with coconut oil
  8. Heat on medium heat
  9. Place spoonfuls of the batter into the pan and cook on both sides until cooked through
  10. Repeat until the batter is finished
  11. Enjoy immediately!

 

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