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Almond Quinoa pancakes with Lemon Ginger Compote

r_506e4d64-4296-ecb0-f625-7bd6d717df34701

Source: The Healthy Everythingtarian

Ingredients

Yields: 12 pancakes (12 Servings)

Grams 
2 cups Fine Almond Flour 454g
1/2 cup Cooked Quinoa 92.5g
1/2 cup Rolled Oats 40.5g
1 tsp Baking Powder 4.6g
3 tsp Sugar 12.48g
1 tsp Salt 6g
1 1/2 cups Almond Milk 393g
2 Eggs 88g
6 oz Raspberry 170.1g
6 oz Blackberry 170.1g
Zest of 1 Meyer Lemon 3g
1 tsp Ground Ginger 1.8g

ALWAYS check labels before buying or consuming!
Whisk flours, quinoa, oats, baking powder, sugar and salt in large bowl. Mix in milk and eggs. Refrigerate 10 to 15 minutes. It will thicken. Fry 1/4 cups 3-4min on each side over medium heat. In a small bowl, mash together remaining ingredients to make compote. Serve on top of pancakes.
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Cuisine: American, North American
Texture/Feel: Soft/Bready
Flavor: Sweet




Nutrition

SafeRecipes generates a nutrition table computed from the list of ingredients. The values rely on user submissions, are not as accurate as clinical analysis, and do not account for preparations that are more readily digested than others, or for individual variation in how foods are digested.

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Nutrition



Caloric Distribution (Protein, Fat, Carbohydrate) - - - FDA % Recommendations Protein Fat Carbs

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