Quinoa Protein Pancakes.

Looking for your new favourite weekend breakfast? Mooi has got you covered. These high protein quinoa pancakes are vegan, gluten free, refined sugar free and can be made using only a blender or food processor for minimal clean up. Quinoa flakes are a great alternative to oats, although they contain similar amounts of protein per serving, the protein in quinoa is higher quality (making it more bioavailable) and contains all essential amino acids. Quinoa also contains more dietary fibre per serving than oats and has a lower glycemic index to support balanced blood sugar throughout the day. The coconut “whip” topping adds probiotic benefits to support the gut along with the prebiotic benefits from the banana making this the perfect delicious breakfast to fuel your day.

Ingredients.

• 1 cup quinoa flakes (I realize these are not a pantry staple for most- rolled oats do work as an alternative)

• 1/3 cup vanilla plant based protein powder

• 2 tsp cinnamon

• 1 tsp baking soda

• Pinch of sea salt

• 1 large banana

• 1 tsp-1 tbsp maple syrup (optional-to taste)

• 1/3 cup almond milk

• 1 tbsp coconut oil to cook (can skip if using non-stick pan)

• 1/4 cup berries or chocolate chips to add in (optional)

Coconut whip topping:

• 3 tbsp vanilla coconut yogurt

• 1 heaping tbsp almond butter

Berry Compote:

• 1 cup berries of choice

• 1 tsp cinnamon

• 1 tbsp chia seeds

• 1/4 cup water

• 1 tbsp maple syrup

Method.

• Add all berry compote ingredients to sauce pan and bring to a boil. Simmer over low-medium heat, stirring regularly, until thickened.

• Add all pancake ingredients except for coconut oil and berries or chocolate chips into food processor or blender and pulse until well combined.

• Heat coconut oil in pan or skillet on low-medium heat until melted.

• Spoon pancake batter onto hot pan (2-4 tbsp per pancake), add chopped berries or chocolate chips and let cook until the tops start to bubble. Flip and cook another 2-5 minutes, until pancakes are cooked through.

• Combine coconut yogurt and almond butter in a bowl and mix thoroughly.

• Serve pancakes warm topped with coconut whip, berry compote, and maple syrup. Enjoy!