Proteinful, fiberful, sugar free, and antioxidant packed!
1/4 cup Quinoa flakes
4 tbs cocounut flour
2 tbs egg white protein
1 teaspoon baking soda
cinnamon to taste
water or non dairy milk until runny
Mix egg, cinnamon, quinoa flakes, coconut flour, baking soda, and egg white protein. Then slowly add water or non dairy milk until desired consistancy is reached. (the more liquid the better with coconut flour because of its high fiber content). Pour by 1/4 cup into greased skillet. When pancakes begin to bubble, sprinkle with blueberries. Flip when underside is golden brown.
Makes about 6 medium sized pancakes.
Great with almond butter! Yummy!
*For pumpkin use 1/4 quinoa flakes, 1 tbs coconut flour and a small 1/4 of brown rice flour with 1/3 cup pumpkin.
Nut-Free Egg-Free Pie Crust
1 day ago