Quinoa-flake pancakes Recipe Gluten-free, dairy-free (casein-free).

PORTIONS: 15

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ORGANIC INGREDIENTS

  • 500 g (2 cups) plant-based milk substitute*
  • 110 g (1 1/4 cups) quinoa flakes
  • 140 g (1 cup) all-purpose flour "La Merveilleuse"
  • 30 ml (2 tbsp) baking powder
  • pinch of salt
  • 3 medium eggs (135 g)
  • 50 g (1/4 cup) light olive oil
  • 30 ml (2 tbsp) maple syrup
  • 10 ml (2 tsp) vanilla extract

PREPARATION

  1. In a large bowl, combine the milk substitute and quinoa flakes. Set aside.
  2. In a separate bowl, combine the flour, baking powder, and the salt. Set aside.
  3. In the quinoa mixture, add the eggs, oil, maple syrup, and vanilla. Mix well with a whisk.
  4. Add the dry mixture and blend further with the whisk until smooth.
  5. In a heated pan coated in oil, pour about 80 ml (1/3 cup) of batter. Cook on low heat and flip when the pancake is golden underneath.
Recipe Quinoa-flake pancakes Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

Enjoy these light and healthy pancakes!

TIP

* If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.

These pancakes, once cooked, freeze well and can be reheated in the toaster for a simple, delicious breakfast.

HEALTH TIP

Quinoa contains a lot of protein (14%) as well as the full range of essential amino acids. It also has a high content of B complex vitamins (except B12 which is of animal origin). Very rich in iron, it is also an excellent source of manganese, a trace element essential to health. In addition, it provides several minerals: calcium, potassium, magnesium and phosphorus. It is also a good source of fiber.