There is always another pancake recipe to try out- endless piles of heavenly pancakes on lazy Sundays. These quinoa pancakes were a huge hit in our family.
I recommend soaking the oats and the quinoa overnight to activate them, which makes them easier to digest and releases their nutrients (see my post on activation http://plantbasedhappy.com/?p=6272). Especially oats should be soaked because they are low in the enzyme phytase.
Soaking really only takes a minute or so and it makes such a big difference in our nutrition.
Feel free add some extra grated coconut with the lemon zest at the end. Also, feel free to omit the applesauce in the recipe if you don’t have any and add slightly more coconut oil instead.
These pancakes had a beautiful reddish marble color and were so good! You can, of course, use white quinoa as well as red one.
- 1 1/2 cup red quinoa, soaked overnight, rinsed well and drained
- 1/2 cup of rolled oats, soaked overnight in slightly salted water, rinsed well and drained
- 1 cup almond milk
- 1 tsp vanilla powder (or 2 tsp pure vanilla extract or 1 bourbon vanilla, scraped)
- 1 egg replacer (1 tsp Energie Egg Replace mixed with 2 tbsp water)
- 1/4 cup organic grated coconut
- 1 scant tbsp virgin coconut oil plus more for cooking pancakes
- 1 tbsp unsweetened apple sauce
- 1 tsp baking powder
- 1 tsp cinnamon
- Zest of 1 organic lemon
- To serve:
- Maple Syrup
- Fresh berries
- Activated nuts
- Add all ingredients except the lemon zest to a blender and puree until smooth. Stir in zest.
- Heat a non stick frying pan with a tiny bit of coconut oil over medium heat. Straight from the blender, pour in about 1/4 cup batter for each pancake. Cook until the bottom is golden and the surface covered with bubbles.
- Flip the pancakes, fry the other side and keep them warm. repeat with remaining batter.
- Serve the pancakes immediately with syrup, nuts and fresh berries.