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