RECIPE: Apple Flax Pancakes
SERVINGS: 4
TIME: 30 minutes
ADAPTED FROM: Simply Quinoa
Ingredients
dry:
1C quinoa flour
1C oat flour
1/4C ground flax seed
2t baking powder
1/2T cinnamon
1 scoop collagen powder or 1 scoop plain or vanilla protein powder (optional)
wet:
1 1/4C homemade hemp seed mylk
2 large eggs, whisked
2T maple syrup or 2T homemade applesauce
2T avocado oil
1t vanilla extract
3/4C apple, grated
toppings:
1/4C shredded apple
1T nut or seed butter of choice or 1/4C coconut yogurt
1T hemp hearts
1 dusting cinnamon
1T maple syrup
Instructions
Mix dry ingredients together in a large bowl and whisk to incorporate.
Mix wet ingredients together, except apple, whisking eggs first, then adding the rest to a small bowl.
Add wet to dry ingredients and stir to incorporate, folding in the grated apple last.
Heat a large pan on medium low on the stove top, and add a bit of coconut oil or avocado oil to the pan once warm.
Drop 1/4C scoops of batter into the pan, keeping pancakes a half inch distance apart. Flip pancakes once a few bubbles start to form on the top sides and the bottom is lightly browned. Cook for another 1-2 minutes on low, then remove from heat.
Add toppings and enjoy!
NOTES
Leftovers? Save any leftover batter in the fridge to be used within 24 hours. Avoid saving already made pancakes, as reheating can dry them out.
Portion sizes: One portion is equal to 4 pancakes.
