As it’s nearing the end of my university semester I’ve had a very busy week so I thought I’d treat myself with pancakes this morning.
One of the things I love most about healthy pancakes is that I basically use the ingredients I would for porridge, but I convert them to make pancakes. This keeps breakfast interesting and always exciting!
The chia seeds, flaxseed meal, goji berries and quinoa flour ensure these pancakes are full of fibre.
If the batter is too thick, just add a little more almond milk to thin it out.
The contrasting texture and flavour of the cacao nibs and the goji berries work really well together.
These pancakes will keep in the fridge for up to three days in a sealed container.
Makes 6 pancakes
- 1/2 cup quinoa flour
- 1 tsp baking powder
- 1 TBSP chia seeds
- 1 TBSP flaxseed meal
- 1 TBSP goji berries
- 1 TBSP cacao nibs
- 1 tsp cinnamon
- 1/2 cup almond milk
- Coconut oil for frying
- Coconut yoghurt for layering between pancakes
- Strawberries, pumpkin seeds and almond butter for topping
- Mix together quinoa flour, baking powder, chia seeds, flaxseed meal, goji berries, cacao nibs and cinnamon in a medium sized bowl.
- Add in almond milk and mix until all combined.
- Heat coconut oil in a large fry pan over medium heat. Spoon batter into pan.
- Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
- Layer stacked pancakes with coconut yoghurt and top with strawberries, pumpkin seeds and almond butter. Enjoy!
How do you like to treat yourself after a busy week?