This plant based recipe for Coconut Quinoa Pancakes, that I developed for Flora Plant Butter, packs so much flavor and extra protein into your morning meal. Adding coconut flakes and cooked quinoa to the batter, gives these pancakes great flavor and texture. But trust me, they don’t taste like quinoa! Canned coconut milk makes them wonderfully rich, satisfying and slightly addicting.
These pancakes are so delicious on their own they don’t even need toppings. But if you must, I like them with a little bit of date syrup, fresh berries and some extra coconut. Freeze any leftover pancakes and reheat in microwave, skillet or toaster oven for a quick and easy breakfast or snack.
- 1 tablespoon flax meal
- 1/2 cup plus 3 tablespoons water, divided
- 1 1/2 cups all purpose flour
- 1 1/2 cups cooked quinoa
- 1/2 cup unsweetened coconut flakes
- 1/4 cup sugar
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 cup canned coconut milk
- 2 tablespoons Flora™ Plant Butter Unsalted, melted (plus additional for cooking)
- date syrup and fresh berries for serving
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Combine flax meal with 3 tablespoons water. Set aside.
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Meanwhile, combine flour, cooked quinoa, coconut flakes, sugar, baking powder and salt. Stir in coconut milk, flax seed mixture, 1/2 cup water and melted Flora Plant Butter.
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Preheat nonstick griddle or skillet until hot. (Sprinkle a few drops of water onto the surface and when they sizzle, it's ready.) Add 2 teaspoons Flora Plant Butter and let melt. Drop batter by 1/4 cupfuls and cook 5 minutes, turning once golden brown.
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Top with fresh berries, date syrup and coconut, if desired.
You can replace the flax meal and 3 tablespoons water with 1 lightly beaten egg of you're not following a plant based diet.
