These fluffy vegan quinoa pancakes are made with rich coconut milk and hearty quinoa that's blended into the batter.
Course:
Breakfast
Cuisine:
American
Servings: 4
Author: Alissa
-
1 ½
whole wheat pastry flour
or sub all purpose
-
1 ½
cups
cooked quinoa
-
¼
cup
sugar
-
1 ½
tbsp.
baking powder
-
¼
tsp.
salt
-
1
cup
water
-
¾
cup
coconut milk
-
1
tsp.
vanilla
-
½
cup
shredded coconut
-
Stir flour, quinoa, sugar, baking powder and salt together in medium bowl.
-
Add water, coconut milk and vanilla. Stir just until blended.
-
Spray or coat griddle or skillet with cooking spray and place over medium heat.
-
Drop ¼ cupfuls of batter at a time and cook until fluffy and golden brown on each side, about 5 minutes.
-
Top with shredded coconut and maple syrup.