This rich and nutty pancake recipe is packed with protein, nutrients, and natural sweetness to help you start your day off right. A vegan alternative to traditional egg and milk-based batters, these pancakes are a great way to use up extra cooked quinoa. Whip up a batch of these when you have more time to make breakfast on the weekends, or store cooked pancakes in the fridge for a quick weekday morning treat or tasty mid-afternoon snack.
pancakes Ingredients
- 1 cup red quinoa
- ½ cup whole-wheat flour
- ½ cup all-purpose flour
- 1 tbsp baking powder
- 1 pinch sea salt
- ½ tsp cinnamon
- 1½ tbsp agave syrup
- 1 cup almond milk
- 1 oz aquafaba
- ½ cup figs, raw
puree Ingredients
- 1 cup figs, raw
- ¼ cup natural almond butter
- 2½ cup almond milk
Directions
Prep:
Cook:
Total:
- For the pancakes: Bring 2 cups of lightly salted water to a boil. Add the quinoa and cook until all the liquid is absorbed. Spread the cooked quinoa on a baking sheet to cool.
- Meanwhile, combine flours, baking powder, salt, and cinnamon. Leave the chopped figs out for now. Add the wet ingredients to the dry until they form a batter. Gently fold in the quinoa and figs. Let rest.
- On a hot griddle, spoon out 2 ounces of pancake batter at a time. Cook until the edges start to brown and there are bubbles in the batter. Flip and finish cooking for about 2 minutes on the other side.
- For the fig and almond puree: Combine all the ingredients in a blender and blend until as smooth as possible.
- To plate, spread some of the fig puree on a plate, and put the pancakes on top.