Quinoa and Wattleseed Pancakes
by @daisy_scoopwholefoods
Ingredients
- Pancakes
- 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
Directions
1. Blend everything in food processor until smooth. 2. Add a little more milk if needed to loosen or a little more quinoa or coconut if too runny. 3. 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. 4. Flip when golden and bubbling. Makes approx 8-10 pancakes. 5. Top with fresh almond butter, @scoopwholefoods organic vegan coconut yoghurt, homemade strawberry chia jam, maple syrup, activated pecans and fresh berries.
Scoop Products found in this recipe
