- 1 cup of cooked quinoa
- 1/2 cup of flour (your choice)
- 1/2 cup milk (your choice)
- 2 chia eggs (1 tablespoon of chia : 2 tablespoons of water)
- 1 teaspoon of flaxmeal
Optional: Handful of blueberries and coconut cream to serve
Method (total time to cook/clean >1 hour)
- Add all ingredients to a bowl, mix well,
- Lightly grease a pan with coconut oil and once the pan is hot – add a ladle of mixture in your pancake of choice shape,
- Flip and once browned on both sides serve!
Enjoyed with coconut cream & blueberries.
Quinoa: Iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E. It is a complete protein with all pernine essential amino acids.
Cashews: Copper, manganese, magnesium, phosphorus, vitamin K, vitamin E, magnesium and zinc, and other minerals.
Savoy (Nutritional) Yeast: Vitamin B-12, protein, folic acid, thiamin, riboflavin, niacin, vitamin B6, folate, & more.
Chia: Omega-3 fats, protein, calcium, magnesium, iron, zinc & more!
Flaxmeal: Omega-3, Lignans, Fiber
Almond Milk: protein, fibre, vitamin E, magnesium, selenium, manganese, zinc, potassium, iron, phosphorus, and calcium…
I often cook a little extra of whatever I’m making to remake it into something the following day. Always cook extra quinoa when making these broccoli and cashew wraps … and so there I was, looking at the container of quinoa thinking I’d make them into a patty for Indi’s lunch.
I threw in about 1 cup of quinoa in a bowl, then to bind it about a tablespoon of chia, then some almond milk. Hm., this was turning into a different dish – I then added a sprinkle of flaxmeal and about 1/2 cup of flour and some more almond milk – and I had a pancake consistency! So pancakes they became. I’m coming back to this post having tried this recipe a couple times – and I can tell you with confidence it’s delicious, Indi loves it, and the bonus is it’s pretty healthy!