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Quinoa and Wattleseed Pancakes

5 Minutes 2 Servings

A different combination which is another winner and also gives a good dose of fiber and protein and has a multitude of vitamins and minerals.

3/4 cup quinoa flakes
1/4 cup desiccated coconut
1/2 cup almond milk or milk of your choice
1 organic free range egg
1/2 cup coconut yoghurt
1 tbsp wattleseed
1/2 tsp ground cinnamon
2 tbsp maple or coconut sugar
1 tsp gf baking powder

  1. Blend everything in food processor until smooth.
  2. Add a little more milk if needed to loosen or a little more quinoa or coconut if too runny.
  3. Add a little coconut oil or ghee to a non stick pan on med-high heat and pour in batter, shaking pan to spread or using a spoon or spatula.
  4. Flip when golden and bubbling. Makes approx 8-10 pancakes.
  5. Top with fresh almond butter, @scoopwholefoods organic vegan coconut yoghurt, homemade strawberry chia jam, maple syrup, activated pecans and fresh berries.