To give ye abundant energy to make the most of your time with loved ones this holiday season… and maybe to open up a couple presents too.
So when I set out to make these quinoa pancakes, I knew I was taking myself on a little breakfast adventure. Turns out quinoa pancakes are not easy to make into actual pancakes.
Maybe it was my impatience.
Or my batter. But the batter was so yummy.
I couldn’t just discard the recipe just because the pancakes were little stinkers.. so after burning my finger and trying to flip the little silver dollar cakes, I decided to just place the rest of the batter into the pan and make the other half into a quinoa scramble:
So this batter recipe is here for you to decide between the cakes or the scramble.
Personally, I liked the taste of the cakes better; they were kind of funner to eat.
But the scramble was easier and took way less time, there’s a decreased risk of injury (hehe), and it was tasty nonetheless!!
Adding thinly sliced bananas to either and a touch of pure maple syrup is totally divine.
Happy Holidays, everyone!!
- 1½ cup quinoa
- 4 tbsp almond milk
- 1 banana, mashed
- 2 eggs
- ½ teaspoon baking powder
- ½ tsp vanilla
- ½ tsp cinnamon
- ¼ tsp allspice and/or clove (I did both)
- 1 tbsp chia seeds
- 3 dates, soaked for at least 15 mins
- handful of black currants, soaked for at least 15 mins
- 1 tbsp. almond butter
- coconut oil for cooking
- Start by soaking the dates and currants. I soaked the currants to make them more plump and juicy.
- Combine all the ingredients together and mix well.
- Place small amounts into the pan (a heaping spoonful) and flip when bubbles start coming through. It takes a little longer than regular pancakes.
- You can also make a quinoa scramble instead of the silver dollar pancakes by pouring all the batter in the pan and cooking it like you would scrambled eggs.
With extra love,
