QUINOA & WATTLESEED PANCAKES; Who else is obsessed with pancakes? We can’t stick to one great recipe but we keep experimenting with different whole foods. This is great as we’re getting a good variety of nutrients especially fibre and protein. We wanted to use quinoa flakes and flavour with wattleseed, one of our favourite native Australian ingredients.
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
Blend everything in food processor until smooth. Add a little more milk if needed to loosen or a little more quinoa or coconut if too runny. 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. Flip when golden and bubbling. Makes approx 8-10 pancakes. We topped with fresh almond butter, @scoopwholefoods_sg organic vegan coconut yoghurt (it’s honestly the best!!🙌), homemade strawberry chia jam, maple syrup, activated pecans and fresh berries. Yuuuum!!!
We are so proud of our coconut yoghurt! It’s both hand made and hand processed in Sydney which makes it very different to the mass produced stuff. It’s smooth and creamy and makes the ideal accompaniment to muesli, fresh fruit, pancakes or desserts! It’s also #plasticfree #organic #vegan #paleo #sugarfree and 100% delicious!! We can’t get enough. Most of what you need for this recipe is available @scoopwholefoods_sg , except the egg and fresh fruit. - 4 minutes ago