The benefits of quinoa are endless. It is naturally gluten-free and rich in vitamins and minerals. It contains all nine essential amino acids making it a complete protein. All of that aside, my kids are more concerned about the taste, and these pancakes deliver.
When I first serve a new food in my house, I usually want to get the natural taste reaction before I tell the kids what’s in it. If I told my younger one that these pancakes were made of quinoa, he might not try it. (I’m still conditioning in my house that healthy does equal tasty. Baby steps….baby steps.) The quinoa in these pancakes gives it a unique nutty flavor that pairs well with the coconut. I hope you enjoy them as much as we did in our house.
- 1 Cup Quinoa Flour (I bought this in bulk at Whole Foods. Just store in an air-tight container in a cool, dry place.)
- 4 tsp. Coconut Sugar (Trader Joes has an Organic Coconut Sugar)
- 3 tsp. Baking Powder
- ¼ tsp. Salt
- 1 Cup Almond Milk
- 2 Organic Eggs
- 3 Tbsp. Coconut Oil (plus more for pan)
- 1 tsp. Vanilla Extract
- Garnish: Coconut Flakes and Maple Syrup
Combine all dry ingredients and add wet ingredients and whisk to combine. Let sit for 10 minutes. Heat a griddle on medium high heat. Add coconut oil and when hot, use a teaspoon ice cream scooper to add to pan. Once bubbles form, flip over and cook the other side (about 1 minute each side). Garnish with coconut flakes and maple syrup. Serves 4.