Quinoa Pancakes with Almond Fig Puree
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591 Calories
94 g Carbs
16 g Protein
17 g Fat
Total Time
4 servings

This rich and nutty pancake recipe is packed with protein, nutrients, and natural sweetness to help you start your day off right. A vegan alternative to traditional egg and milk-based batters, these pancakes are a great way to use up extra cooked quinoa. Whip up a batch of these when you have more time to make breakfast on the weekends, or store cooked pancakes in the fridge for a quick weekday morning treat or tasty mid-afternoon snack.

pancakes Ingredients

  • 1 cup red quinoa
  • ½ cup whole-wheat flour
  • ½ cup all-purpose flour
  • 1 tbsp baking powder
  • 1 pinch sea salt
  • ½ tsp cinnamon
  • 1½ tbsp agave syrup
  • 1 cup almond milk
  • 1 oz aquafaba
  • ½ cup figs, raw

puree Ingredients

  • 1 cup figs, raw
  • ¼ cup natural almond butter
  • 2½ cup almond milk

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  1. For the pancakes: Bring 2 cups of lightly salted water to a boil. Add the quinoa and cook until all the liquid is absorbed. Spread the cooked quinoa on a baking sheet to cool.
  2. Meanwhile, combine flours, baking powder, salt, and cinnamon. Leave the chopped figs out for now. Add the wet ingredients to the dry until they form a batter. Gently fold in the quinoa and figs. Let rest.
  3. On a hot griddle, spoon out 2 ounces of pancake batter at a time. Cook until the edges start to brown and there are bubbles in the batter. Flip and finish cooking for about 2 minutes on the other side.
  4. For the fig and almond puree: Combine all the ingredients in a blender and blend until as smooth as possible.
  5. To plate, spread some of the fig puree on a plate, and put the pancakes on top.

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