No flour? No problem! I don’t like my pantry to be empty, but that’s the case right now. However, I have quinoa on hand and that was my main ingredient to create this Quinoa Cinnamon Pancakes. You can mix all ingredients in a high speed blender, or mix it by hand, but first you must grind the quinoa grains/seeds in a coffee grinder or blender. That’s the flour!
Quinoa is a superfood that has been eaten for centuries. It’s native to South America. It was a sacred food, back in the day for the Incas in Peru. Quinoa is high in fiber, great source of protein containing all essential amino acids, which makes it a great element to increment in our vegan diet. This grain or seed it’s also packed with antioxidants making it a great food shown to have anti-inflammatory properties. Quinoa is naturally gluten free –and this part you are going to love; it’s so easy to cook with it’s essential in any momma’s kitchen pantry.
These pancakes are fluffy and mild in taste. Since I seasoned them with cinnamon I paired them up with home grown butternut squash roasted in rosemary and shredded coconut, drizzled with local honey. It was the perfect sweet and savory combo. Cinnamon can be substituted for any other seasoning like carob, or cacao powder.
Quinoa has become a very popular grain nowadays. It can be easily found in your regular supermarket. If bought in a box it usually comes pre-washed. If you bought in bulk I recommend rinsing it and massaging it with your hands to get rid of the sour coating the grain comes with.
– 2 Flax Eggs
– 1 C of Ground Quinoa or Quinoa Flour
– 1 Can of Coconut Milk
– 2 Tbsp of Maple Syrup or Honey
– 1 Tbsp of Cinnamon
– 1 Tbsp of Lucuma Powder (optional)
– 1 Tsp of Baking Powder
– 1 Tsp of Sea Salt
– 1 Tsp of Vanilla Extract
– Combine all ingredients in a mixing bowl.
– Turn stove on to medium heat and wait for skillet to get hot.
– Drizzle 1 Tsp of coconut oil to grease up pan.
– Pour 1/4 C of pancake batter. Wait for the pancake to bubble up and flip.
– Cook for other 3-4 minutes.