This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.
Spring forward with a breakfast you can prep the night before. Let’s face it, losing an hour of sleep might leave you a little disoriented come morning, so save yourself some time by whisking the dry ingredients before bed. Quinoa flour keeps this short stack gluten-free, and apple sauce stands in for butter adding a wholesome bit of sweetness. This recipe is perfect for two, but just double it if you have more people to feed or want leftovers to freeze.
Yield: 2 servings
Active Time: 10 minutes
Total Time: 15 minutes
½ cup Thrive Market Organic Quinoa Flour
2 teaspoons Thrive Market Baking Powder
½ teaspoon Thrive Market Organic Ground Cinnamon
¼ teaspoon Thrive Market Organic Ground Nutmeg
½ teaspoon sea salt
¼ cup water
2 tablespoons Thrive Market Organic Apple Sauce
2 tablespoons Thrive Market Organic Maple Syrup, plus more for serving
Thrive Market Organic Virgin Coconut Oil, for cooking
1 cup blueberries
In a large bowl, whisk quinoa flour, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk egg, water, apple sauce, and maple syrup. Fold wet ingredients into dry and stir until just combined. Let the batter sit for 3 to 5 minutes, until it expands slightly.
In a nonstick skillet, melt coconut oil over medium heat. When the oil is shimmering, add a ¼-cup scoop of batter and use the bottom of the measuring cup to flatten it. Cook until golden, about 3 to 4 minutes. Flip and cook for another 1 to 2 minutes. Repeat with remaining pancakes. In the same skillet, add blueberries and let blister, about 2 minutes. Serve pancakes stacked on a plate with blueberries spooned on top, plus extra maple syrup if you’d like.
Recipe credit: Angela Gaines
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