These quinoa & brown rice pancakes make a delicious breakfast on a lazy Sunday morning. They are gluten free and easy to digest.
75g Brown Rice
300ml Almond Milk
1tbsp Desiccated coconut
1tbsp Ground flaxseed
1tbsp Agave nectar
1/4tsp Himalayan pink crystal salt
If you have a Vitamix blender, pour in the quinoa and brown rice and blend until it has formed a fine flour. Alternatively you can cook the quinoa in filtered water for 15 minutes and the brown rice for 40 minutes and then place them in the blender.
Add the almond milk, desiccated coconut, flaxseed, agave nectar and salt to the blender. Mix until it has formed a liquid batter.
Heat a small pan over a low heat. Pour in enough batter to form a medium sized pancake.
Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.
Add a fruit topping of your choice such as sliced banana, strawberries or raspberries. Drizzle with agave nectar.