I needed an energy and protein filled breakfast this morning before embarking on a 28km marathon training run so I decided on making some power packed pancakes! These pancakes are dairy, gluten, wheat and sugar free, but full of complex carbs, protein, fibre, vitamins and minerals.
1/2 cup quinoa flour
1/2 cup brown rice flour
2 scoops of Pea protein powder (use Vital Greens or Pulsin varieties)
2 tbsp xylitol
1 tbsp stevia
1 tbsp unsweetened cacao powder
1 cup almond, rice or hemp milk
1 cup blueberries
Coconut oil for cooking
Combine all dry and wet ingredients in a bowl until there are no lumps, then add blueberries to mixture. In a non stick frying pan add a little coconut oil and spoon mixture into pan to form approx 5m diameter pancakes. Flip pancake when bubbles start to form. Serve warm with extra berries and a dollop of Greek or natural yogurt.
Did you know
Quinoa flour has more protein than any other flour and contains, zinc, calcium, iron, vitamin B, phosphorus, potassium, magnesium and manganese. With a stronger flavour to traditional flour, quinoa flour will add a nutty taste to your recipes.
How to cook with quinoa flour
When starting out with quinoa flour, replace approximately a quarter of the normal flour content with quinoa flour. Also, like coconut flour you may need additional wet ingredients (eggs, milk) to help bind the mixture.