Fluffy Vegan Blueberry Quinoa Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1 cup Blueberries, fresh or frozen

• Refrigerated

  • 2 Flax eggs
  • 1 1/4 cup Non-dairy milk

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup Almond flour
  • 2 tbsp Arrowroot starch
  • 2 tsp Baking powder
  • 2 tsp Coconut flour
  • 1 cup Quinoa flour
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Almond oil

Found on simplyquinoa.com

Ingredients

• 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
• 1 cup quinoa flour (I like to toast mine)
• ½ cup almond flour
• 2 tablespoons arrowroot starch
• 2 teaspoons coconut flour
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 1¼ cup non-dairy milk
• 3 tablespoons almond oil (or other light flavored oil)
• 1 tablespoon maple syrup
• 1 cup blueberries (fresh or frozen, but frozen will turn them more blue!)

Directions

• Preheat a griddle over medium heat.
• Whisk together the flax and water and set aside to gel.
• In a large mixing bowl, whisk together the flours, baking powder and salt.
• Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms. Fold in the blueberries.
• Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
• Serve warm with fresh berries (or fruit of choice) and pure maple syrup.