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stacked cut pancake on plate

Lemon Protein Pancakes

Lemon Quinoa Pancakes

Lemon Zest Protein Pancakes that are soft, filling and happen to be Gluten Free, Dairy Free, Egg Free…yummy

  • 1 Lemon

Flax Egg

  • 1 Tbsp Flax meal
  • 3 Tbsp Water

Blender Ingredients

  • 1/4 cup Cooked Quinoa
  • 1/2 cup Almond Milk

Dry Ingredients

  • 1/4 cup Almond Flour/Meal
  • 1/4 cup Tapioca Starch
  • 1/2 cup Gluten Free Oats – ground
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • Pinch Sea Salt
  • 1 tsp Coconut Flour
  • 1 tsp Lemon Zest
  • 1 tsp Fresh Lemon Juice
  • 3 Tbsp Coconut Oil – Melted

Prepare Flax Egg and set aside

Mix Quinoa and Almond Milk in a blender for 30 seconds or until smooth.

Mix Dry ingredients including melted coconut oil. Add Flax Egg and Quinoa/Almond Milk mixture

Mix batter until moist. Don't over mix

  1. Warm a frying pan and melt more coconut oil to prevent the pancakes from sticking.

  2. Make pancakes by dropping a tablespoon of pancake mixture into warm, oiled frying pan.  Don’t make the pancakes too large. Keep them small to avoid sticking.

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