Happy Monday friends!
How was your weekend?
Mine was great - thanks for asking :)
The weather was beautiful here in VA, so we did a lot of yard work.
I have a blister from so much raking to prove it!
Sunday was a little more low key, so I decided to switch things up and I made
pancakes for breakfast.
I haven't made them foreverrrrrrrrrrr!
I had a brilliant idea and whipped up the pancake batter in my Hamilton Beach Smoothie
Smart Blender. It only took about 40 seconds and I didn't have to wash a bunch of bowls.
Why have I not done this before???
Now these aren't regular ole pancakes.
They're healthy y'all!
Good stuff like quinoa, coconut and rolled oats.
I just had to throw some oats in there you know :)
This recipe calls for a little planning ahead because you need to soak the quinoa
overnight, but it only took me about 30 seconds to add quinoa and water to a bowl,
so I think you can handle it.
Quinoa Coconut Pancakes are worth the extra step.
I used tri-colored quinoa, because that's all I had left in my pantry, but regular quinoa
would be just fine.
The pancakes turned out so delicious!
This morning I took two leftover pancakes spread them with almond butter and made a
pancake sandwich for my mid-morning snack at work. Healthy and filling too!
Have a wonderful week friends!
Quinoa Coconut Pancakes
1/2 C uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water
1/2 C rolled oats
1/2 C unsweetened shredded coconut
1 C unsweetened almond milk
2 T melted coconut oil
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
Drain and rinse quinoa and place it in a blender.
Add remaining ingredients and blend on high for about 40 seconds or until completely
smooth, scraping down sides if necessary.
Heat griddle and spray with coconut oil cooking spray.
Using a large cookie scoop, drop batter onto griddle. Using the back of a spoon, flatten
batter to make a 4-5 inch pancake. Cook for about 3 - 4 minutes or until bottom of the
pancake is golden brown. Flip and cook another 2-3 minutes. Remove from griddle and
repeat with remaining batter.
Serve with fresh fruit and maple syrup.
Makes eight 4-inch pancakes.
recipe adapted slightly from Whole Food Kitchen
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