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Quinoa Pumpkin Pancakes (body ecology, vegan & gluten-free)
prep time
Overnight minute
cook time
15 minutes
total time
15 minutes
yield
6 pancakes
What You Will Need
Ingredients
Instructions
  1. Soak Quinoa overnight in purified water.
  2. The next day, drain and rinse the quinoa in a strainer.
  3. Place into your blender or food processor.
  4. Add in the washed quinoa, almond milk, and apple cider vinegar.
  5. If you need more liquid you can add a splash of almond milk until it is able to blend smoothly, but not too much because you still want them thick enough.
  6. Add the rest of the ingredients until fully smooth.
  7. Heat skillet.
  8. Add ghee or coconut oil to the skillet.
  9. Scoop out the batter in 1/2 cup measuring cup increments onto skillet.
  10. Wait for the pancakes to bubble, each side takes about 3-4 minutes, the middle will take a little longer.
  11. Flip and cook until desired texture.
  12. Top with desired toppings like chocolate chips, edible flowers, syrup or ghee.
  13. ENJOY!

Magically Crafted By My Tiny Laguna Kitchen: http://mytinylagunakitchen.com/recipe/quinoa-pumpkin-pancakes-body-ecology-vegan-gluten-free/