Happy Friday everyone! 🙂
I whipped up these pancakes in no time. They are super easy and quick to make and full of superfoods. Toppings of your choice – this time I used fresh peaches (I would usually boil them in some water and agave nectar) and a drizzle of peanut butter and honey. You can be as imaginative as you want 🙂
Quinoa flakes: Quinoa flakes are essentially just quinoa that’s rolled to create a thin flake that many people love to use for a hot cereal alternative in the morning. Because the flakes are so thin, they’re extremely quick-cooking. They are naturally very low in calories, are very low in fat, and are cholesterol-free. They are an excellent source of plant-based protein and dietary fibers. One-third a cup of dry quinoa flakes provides about 130 calories and just two grams of fat. Quinoa flakes also provide a healthy amount of dietary fiber – about two and a half grams per 1/3 cup, and a 4.3 grams of protein. Like quinoa, quinoa flakes are a great source of protein, especially for vegetarians and vegans.
Quinoa Flakes and Oats Peanut Butter Pancakes (GF)
(makes 3 large pancakes – enough for 2 ppl)
- 1 cup Quinoa flakes
- 1/2 cup gluten free oats (or you can go all quinoa)
- 2/3 cup almond milk
- 2 eggs
- 1 tablespoon of peanut butter
- coconut oil for cooking
- Put all ingredients in your food processor/ blender. I have something similar to the magic bullet which is sooo convenient.
- In a pan, heat the coconut oil, add the pancake mix.
- You need to bake these about 3 minutes on each side, or until golden.
- Stack the pancakes on a plate and serve with some fresh peaches, peanut butter drizzle sauce and some honey.
Peanut butter drizzle:
Heat peanut butter, little water and honey in a pan, until melted into a sauce.