Fluffy Quinoa Pancakes with Almond Butter

Fluffy Quinoa Pancakes with Almond Butter

Fluffy pancakes that won’t leave you bloated and fuel you with complex carbohydrates and adequate protein to start your day- That’s my kind of pancake! This pancake recipe is from Ambitious Kitchens, when you find a good recipe from a fellow blogger, nothing feels better then recreating and sharing the recipe love for them! Every Sunday I love to cook a good breakfast for myself and my partner, he travels a lot for his job so any meal we get to spend together I always cherish. Cooking is the way I show my love and appreciation. Nothing makes me happier then packing a lunch/dinner for someone and knowing that it brings them less stress at lunch/dinner time and puts nourishing food in their stomach.

Nutritional Information

+ Quinoa is a complex carbohydrate that is gluten free and high in protein. It is also high in calcium, iron, pyridoxine (B6) and folic acid.

+ Almonds are high in protein, mono-unsaturated fatty acids, calcium and magnesium.

 

 

Fluffy Quinoa Pancakes with Almond Butter
Yields 6
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1 cup of quinoa flour
  2. 1 tsp of baking powder
  3. 1/4 tsp of baking soda
  4. 1 tbsp of honey
  5. Macadamia Oil for cooking
  6. 3/4 cup of Barambah Organic yoghurt
  7. 1 large banana (mashed)
  8. 1 tsp of vanilla extract
  9. 1 egg
  10. 1/4 cup of coconut milk
  11. Almond butter (homemade or store bought)
Instructions
  1. Heat a large pan on low to medium heat.
  2. Mix together your dry ingredients (baking soda, baking powder, quinoa flour).
  3. Add in the wet ingredients and mix well until combined.
  4. Lightly drizzle the macadamia oil into your fry pan and pour in the 1/2 cup measure of pancake. mix.
  5. Wait until bubbles form on the tops of your pancakes, then flip. Keep cooking away until your finished with the batter.
  6. Slice an extra banana to go on top your pancakes.
  7. Use 1/2 measuring cup to to pour out your pancakes allows them to be the perfect size each time.
  8. Serve with homemade or store bought almond butter.
Notes
  1. Quinoa flour is much more delicate than other gluten free flours- Make sure you wait until bubbles form on the top of your pancakes before flipping them.
The Wholesome Body http://thewholesomebody.com.au/

See what wholesome eating & living looks like on Instagram                                                             @thewholesomebody

All Photos and Recipes are property of The Wholesome Body Copyright © 2016 ABN 11281961053 For permission to reprint, please contact us.

USEFUL LINKS

CONNECT WITH ME

Fool-Proof  Granola

Fool-Proof Granola

This Homemade Granola is fueled with protein and good fats which makes it a perfect breakfast option in the morning or even as a small afternoon snack with some greek yoghurt. Most cereal, muesli or granola that you can find in the supermarket can be filled with way too much sugar, sodium and have very little protein or good fats, leaving you hungry and experiencing unstable blood sugar levels which can make it really hard to get through your day.

Some weeks I’m super prepared and on top of all my food preps and other weeks I’m completely winging it each day. I find I operate and function best when I have a little bit of food prepped to begin my week and this generally includes a good granola ready to go as a breakfast option. While I love a good omelette there are the occasional mornings where I can’t be bothered doing the extra dishes.

This granola is my go-to ‘cereal’ option. I’ve managed to fuel my body with fresh produce and cook every meal- which means you won’t usually find me eating anything from a box unless it’s from the health food store!

“The difference between granola and muesli is quite simple. While they both typically contain nuts, fruit, seeds and grains- Granola is baked with oil where as muesli is generally soaked in a liquid/milk and isn’t cooked”.

Nutritional Information

Cinnamon:
Cinnamon is a common kitchen spice that is classed as an antioxidant, has anti-inflammatory properties as well as being lipid lowering, antifungal and antimicrobial. Studies demonstrate that cinnamon at 1, 3 or 6grams has the ability to lower blood sugar levels and reduce LDL cholestrol.

Almonds:
Rich in monounsaturated fat (good fat), fibre, magnesium and copper. Studies show that almonds can assist with the reduction of inflammation, oxidative stress and stabilizing blood sugar levels.

Psyllium Husk:
Psyllium Husk is a soluble fibre that acts as a bulking agent in the colon to promote the passing of stools which assists in relieving constipation and diarrhoea. It is consider to be of benefit to promote good digestive health.

Fool-Proof Granola
Write a review
Print
Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Ingredients
  1. + 2 cups of oats
  2. + 1 tsp of cinnamon
  3. + 2 tbsp of hemp seeds
  4. + 2 tbsp of sesame seeds
  5. + 1/2 cup of psyillum husk
  6. + 1/4 cup of flaxseeds
  7. + 1 cup of chopped almonds
  8. + 1/2 cup of peanuts
  9. + 4 dates (deseeded and finely chopped)
  10. + 1/2 cup of macadamia oil?
  11. + good pinch of murray river salt
Instructions
  1. Preheat your oven to 150 degrees celsius.
  2. Combine your ingredients in a bowl and mix together.
  3. Line a baking tray with baking paper and pour your granola onto the tray, making sure it’s evenly spread.
  4. Place in the oven and cook for 45 minutes, remove and give it a good stir then place it back into the oven for another 45 minutes.
  5. Once golden brown, remove and let cool completely before storing in an air tight container.
The Wholesome Body http://thewholesomebody.com.au/

See what wholesome eating & living looks like on Instagram                                                             @thewholesomebody

All Photos and Recipes are property of The Wholesome Body Copyright © 2016 ABN 11281961053 For permission to reprint, please contact us.

USEFUL LINKS

CONNECT WITH ME

Chocolate Banana Oat Pancakes

Chocolate Banana Oat Pancakes

When I had no idea what to make for breakfast this recipe is my absolute Go-To! It’s so easy to whip up

Ingredients:

+ 1 cup of oats

+ 1 banana

+ 1/4 cup of almond/coconut milk or milk of choice

+ 1 egg

+ 1 tbsp of cacao

+ 1 tsp of vanilla extract

Method:

  1. Heat a fry pan to a medium heat. Place in 2 teaspoons of coconut oil.
  2. Add all of your ingredients into a blender and blend until you have a smooth consistency.
  3. Once your fry pan is hot place a 1/4 cup of the pancake mixture into your pan and cook evenly on both sides.
  4. Once your cooked your pancakes place the blueberries in the pan to warm them. Drizzle the blueberries and the juice over your pancakes and sprinkle desiccated coconut on top if desired.

Enjoy xx

Variations

Run out of your cacao stock or haven’t tried it yet? Don’t worry these pancakes taste great with or without the Cacao! I also love warming up some strawberries or seasonal fruit at the time to put on top of these pancakes or even some chocolate avocado mousse!!

I hope you enjoy this recipe, I'd love to see what variations you're creating!

They're are so many fab combos you can make so don't forget to hashtag #thewholesomebody #TWB so I can see your beautiful creations!

See what wholesome eating & living looks like on Instagram                                                             @thewholesomebody

All Photos and Recipes are property of The Wholesome Body Copyright © 2016 ABN 11281961053 For permission to reprint, please contact us.

USEFUL LINKS

CONNECT WITH ME