This is a bit fancier presentation of the quinoa-cinnamon pancake recipe and can either be used for a breakfast or dessert. It has a little added protein with the addition of protein powder, a little more milk for a thinner pancake and a beautiful fruit compote that can be served on the top or along side.
Quinoa-Cinnamon Pancakes - Fruit Compote
2013-05-17 09:31:16
Ingredients
- Ingredients
- 1-1/2 cups cooked quinoa - it can be warm when used
- 1-1/2 cups of white spelt flour or your choice
- 1 scoop of vanilla protein powder, if desired
- 1 tablespoons baking powder
- 1 tsp of ground cinnamon
- 1 large egg
- 2 flax "eggs" (Mix 6 Tbsp of water and 2 Tbsp of ground flax seed together. Let sit for 5 minutes)
- 1-1/4 cup of unsweetened almond milk or milk of your choice
- 1/2 fresh lemon squeezed
- 1 tablespoon coconut sugar or brown sugar
- 1/2 tablespoon pure vanilla or coconut extract
FRUIT COMPOTE
- Fresh Strawberries
- Fresh Blueberries or Thawed Frozen Blueberries
- Shredded Coconut
- Pecan Pieces
- Fruit Spread - your choice of flavor to hold together
Instructions
- In a medium bowl, whisk together quinoa, flour, baking powder and cinnamon.
- In another medium bowl, whisk together egg, flax eggs, milk, lemon juice, vanilla and brown sugar until smooth.
- Add egg mixture to flour mixture and stir to combine. This batter will be very thick.
- Lightly coat a large skillet with butter or cooking spray and heat over low-medium heat.
- Drop 1/4 cup batter onto skillet. Cook until bubbles appear on top. Flip and cook until golden brown on underside
Fruit Compote
- Mix all ingredients together.
Deliciously Inspired http://www.deliciouslyinspired.com/
