Ready in 30 min | Serves 2-4
Using Quinoa Flour, these pancakes pack a protein punch which will fill you for longer in the mornings.
1 cup almond milk
1 tsp Apple Cider Vinegar
2-3 tbsp Organic Coconut Sugar or maple syrup
1 tsp vanilla bean extract
Pinch of salt
1/2 cup Organic Quinoa Flour
2 tbsp Organic Coconut Flour
1/2 cup gluten-free flour or regular flour
1/2 tbsp baking powder
Combine your milk, coconut oil, apple cider vinegar, coconut sugar, vanilla, apple cider vinegar and salt in a blender and blend until very smooth.
Add in flour, baking powder then blend until the batter is thick. Scrape down the sides of the blender with a spatula, if necessary, to ensure that no flour sticks to the walls of the blender.
Pour batter onto your preheated waffle iron and cook according to waffle iron’s instructions. Serve warm with your choice of fruits. Enjoy!