These Oat Quinoa Pancakes require you to grind your own flour in a high-powered blender. It’s a great way to only grind what you need for a recipe and results in a really fresh tasting flour for your pancakes. If you don’t have a blender strong enough to do this then you can definitely use store bought flour.
To make this recipe suitable for babies and toddlers below the age of 2, make sure you remove the coconut palm sugar and maple syrup from the recipe. Make sure your baby is 9 months old and you have already introduced whole eggs without any problems. Make the pancakes into smaller pancakes that are easy to grab with little fingers. Serve with the strawberries and coconut yoghurt, they’ll love it. If I make this for my son I freeze the remaining pancakes in a ziplock bag. This way I have a very quick breakfast at hand, just need to defrost the pancakes (this can be done in the toaster!) and serve it with fresh fruit and coconut yoghurt.
Oat & Quinoa Pancakes
- September 20, 2021
- 3
- 30 min
- Print this
Ingredients
- 1 C gluten free rolled oats*
- 3 tbs white quinoa
- ½ tsp baking powder
- 3 tbs coconut palm sugar
- 2 eggs
- 1 C oat milk
- 1 tbs olive oil
- Serve with
- Fresh blueberries
- Fresh strawberries
- Maple syrup
- Coconut yoghurt
Directions
- Step 1
- Add the rolled oats and white quinoa to your blender, blend for 2 minutes until it is ground into a fine flour.
- Step 2
- Add the baking powder, coconut palm sugar, eggs and oat milk. Blend into a smooth pancake batter.
- Step 3
- Heat the olive oil in fry pan and pour in some of the pancake batter. Cook until bubbles begin to appear in the surface of the pancake, then flip and cook on the other side. Continue this process until you have approx. 6 medium pancakes.
- Step 4
- Serve warm with fresh berries, maple syrup and coconut yoghurt.
*See note about gluten free oats in my Mango & Passionfruit Smoothie Recipe.
