PREP: 15 MINUTES | COOK: 8 MINUTES | MAKES: 20 SERVINGS
1 cup cooked quinoa
1 cup blanched almond flour
¼ cup arrowroot starch
1½ teaspoons baking powder
½ teaspoon sea salt
2 eggs, slightly beaten
1 (13.66-ounce) can full-fat unsweetened coconut milk
1 tablespoon coconut sugar
1 tablespoon vanilla extract
Coconut oil for greasing
1.Preheat a pancake griddle or a large skillet over medium-high heat.
2.In a medium bowl, combine the quinoa, almond flour, arrowroot starch, baking powder, and salt.
3.In another medium bowl, combine the eggs, coconut milk, coconut sugar, and vanilla. Mix until fully combined. Add the dry ingredients to the wet ones and mix until fully incorporated. Let the batter sit for 10 to 15 minutes to help your pancakes bind together.
4.Use a paper towel to carefully rub coconut oil on your preheated griddle or skillet. Reduce the heat to medium. Use a ¼-cup measuring cup to scoop the batter onto the griddle in nice big circles. When bubbles form (about 1 minute), flip the pancakes to cook on the other side.
Quick Tip: While serving pancakes hot off the griddle is always best, having frozen pancakes to toss into the toaster during the morning rush is a great option for a quick on-the-go breakfast. Serve with fresh fruit, toasted pecans, and a drizzle of pure maple syrup.
NUTRITION
Calories: 119
Fat: 7 g
Carbohydrates: 10 g
Sodium: 58 mg
Fiber: 2 g
Protein: 4 g
Sugar: 1 g
