(makes 3 large pancakes – enough for 2 ppl)
1 cup Quinoa flakes
1/2 cup gluten free oats (or you can go all quinoa)
2/3 cup almond milk
1 tablespoon of peanut butter
coconut oil for cooking
- Place all ingredients in your food processor/ blender. I have something similar to the magic bullet which is very convenient.
- In a pan, heat the coconut oil, add the pancake mix.
- Bake for about 3 minutes on each side, or until golden.
- Stack the pancakes on a plate and serve with topping of your choice, here pictured with fresh peaches, and peanut butter drizzle sauce.
Peanut butter drizzle:
Heat peanut butter, little water and honey in a pan, until melted into a sauce.