Sunday morning means relaxing, with a delicious breakfast and a cup of (herbal for me) tea. This Sunday morning I decided to make a new recipe for gluten and dairy free pancakes; I wanted to make a recipe that is delicious and fairly low in carbs, but a source of balanced protein and fat- and voila these quinoa chia pancakes were whipped up!

I had these pancakes with blueberries and pure Vermont maple syrup (no fake stuff, ever!)- but you can enjoy these with whatever toppings you prefer!

Quinoa Chia Pancakes

Prep time: 5 minutes

Total time: 20 minutes

Makes: 10-12, 4-5″ pancakes

Ingredients:

• 1 cup quinoa flour
• 2/3 cup almond milk or water
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 2 tsp chia seeds
• 1 Tbsp maple syrup
• Dash salt
• (For pan) mist of avocado oil

Directions:

1. Combine all ingredients in a small mixing bowl and combine using whisk or immersion (hand-held) blender until mixture is homogenous.
2. Heat a medium skillet over medium heat and mist the pan with avocado or other high smoke point oil- 2 minutes.
3. Pour batter into 4-5″ rounds and cook on each side- about 2 minutes.
4. Serve with your favorite toppings and enjoy!