Quinoa Pancakes RecipeMarch 8th, 2019
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.
Daylight Savings Quinoa Pancakes
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