super duper quinoa and spelt, blueberry, banana pancakes

These pancakes are packed full of juicy blueberries.

1/2 cup organic quinoa (or 1 cup cooked)

1/2 cup spelt flour

2 tsp. baking powder

1/2 cup wild blueberries

2  organic bananas, mashed

1/2 cup almond milk

2 tbsp. organic maple syrup

coconut oil for cooking

  1. In small saucepan, bring 1 cup water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Cool.
  2. In a bowl, stir together spelt flour, baking powder and cooled quinoa. In small bowl, whisk together mashed bananas, almond milk and maple syrup; whisk into quinoa mixture until combined.
  3. Gently fold in blueberries.
  4. Heat coconut oil in a large frying pan (I recommend a well seasoned, cast iron pan) over low-medium heat. In batches, add batter to pan by generous ¼ cup amounts. Cook for 2 minutes or until bubbles form on surface and edges are golden; turn and cook another 2 minutes.
  5. Serve with additional maple syrup, if desired.

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