What You Need
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 oz) can coconut milk, canned and full-fat
1 tablespoon coconut sugar
1 tablespoon vanilla extract
1. Preheat your pancake griddle or large skillet over medium-high heat.
2. In a medium bowl, combine the quinoa, almond flour, arrowroot starch, baking powder and sea 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 10–15 minutes, if you can muster the patience, 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 1⁄4 cup to scoop the batter onto the griddle in nice big circles. When bubbles form, flip the pancakes to cook on the other side. Serve with fresh fruit, toasted pecans and a drizzle of pure maple syrup. Enjoy!
One serving equals 158 calories, 10g fat, 78mg sodium, 13g carbohydrate, 2g fiber, and 5g protein.