Vegan Cinnamon Oatmeal Quinoa Pancakes

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Flax eggs

• Pasta & Grains

  • 1/2 cup Quinoa flakes

• Baking & Spices

  • 2 tbsp Arrowroot starch
  • 2 tsp Baking powder
  • 2 tsp Cinnamon
  • 2 tbsp Maple sugar
  • 1/2 cup Millet flour
  • 3/4 cup Oat flour
  • 1 Pinch Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 1 cup Plant-based milk

Found on simplyquinoa.com

Ingredients

• 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
• ¾ cup oat flour
• ½ cup quinoa flakes
• ½ cup millet flour
• 2 tablespoons arrowroot starch
• 2 tablespoons maple sugar (or sugar of choice)
• 2 teaspoons baking powder
• 2 teaspoon cinnamon
• Pinch of sea salt
• 1 cup plant-based milk
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract (or ½ teaspoon vanilla powder)

Directions

• Whisk together the flaxseed meal and water. Set aside to gel.
• Preheat a griddle over medium low heat.
• In a large mixing bowl, whisk together the dry ingredients. Add wet ingredients, including the flax eggs, and mix until a smooth batter forms.
• 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, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Transfer to a wire rack and repeat until no batter remains.
• Serve pancakes warm with pure maple syrup and any other toppings youre craving (I went with sliced bananas and coconut).

Nutrition