I have had to make some changes to my diet. After completing the 5 Day RESET it was abundantly clear that I needed some changes (want more information on what the heck a RESET is, click here). I have learned that healthy eating requires little tweaks to your diet based on where you are in your health journey but that’s for another blog post! So, my health journey led me to creating some quinoa pancakes to have for my daytime meals which I shared on social media and led to many requests for the recipe.
As always, this recipe is easy and tasty! They are great plain, with butter or Greek yogurt and fruit! They make a great meal for the morning or afternoon paired with fruit or a salad (I made a quick and easy broccoli slaw as well – want that recipe too?)
Tell me what you think once you try them!
Kelly’s Healthymum All Day Pancakes - Updated Jan. 8, 2016!
3 cups of Bob’s Red Mill Quinoa Flour
4 Free Run large eggs
2 Tbsp Baking Powder
3 Tbsp Earth Balance or Butter melted
2 - 2.5 cups unsweetened coconut milk
Combine the dry ingredients and mix well. Beat the eggs, butter and coconut milk together and pour into the dry ingredients. If the pancakes seem too dry or stiff, add a little more coconut milk until you get the right consistency. Get your skillet ready (I use a little coconut oil to ensure there is no sticking) and take ¼ cup of batter for each pancake and cook like you would any pancake (makes about 18).
P.S. This makes a huge batch so you can freeze them in portion sizes and defrost when needed (toast them up in the morning or pack them in your lunch bag for work or school).