Did you know that blueberries are low in calories and rich in nutrients and antioxidants? And the best part: they’re in season now! Here’s a delicious recipe of tasty blueberry #quinoa pancakes that you’ll love to cook and eat! This tasty recipe is courtesy of @simplyquinoa
INGREDIENTS:
- 1 cup Quinoa flour (just toast it on a skillet for 2-4 min and then process it to make the flour!)
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- ½ cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoons coconut flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1¼ cup non-dairy milk
- 3 tablespoons almond oil or other light flavoured oil
- 1 tablespoon maple syrup
- 1 cup blueberries fresh or frozen, but frozen will turn them more blue!
PREPARATION:
1. Preheat a skillet over medium heat.
2. Whisk together the flax and water and set aside to gel.
3. In a large mixing bowl, whisk together the flours, baking powder and salt.
4. Beat together the flax eggs, milk, almond oil and maple, then pour into the dry ingredients bowl and mix until a smooth batter forms. Fold in the blueberries.
5. Lightly grease your skillet with nonstick cooking spray. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until tiny bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains. Serve warm and add some fresh blueberries on top, with an extra of maple syrup!
You’ll love it! Credit to: @simplyquinoa, go and check her account to get more cool recipes!
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