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Vanilla Quinoa Breakfast Cakes
Ingredients
1/2 cup
dry quinoa
1 tbsp
ground flaxseed
1/4 cup
almond butter
1/2 cup
almond flour
1 cup
gluten-free all-purpose flour
3 scoops
Reignite Wellness™ Vanilla Paleo-Inspired All-In-One Shake
1 1/2 tsp
baking powder
2 tbsp
chia seeds
3 tbsp
hemp hearts
1 pinch
sea salt
2 tbsp
Lakant® Monk Fruit Classic Sweetener
1/3 cup
unsweetened applesauce
1 tsp
vanilla extract
2 cups
plant-based milk
Non-stick cooking spray
Instructions
STEP 1
1 Take dry quinoa and place in a fine mesh sieve and rinse under cold water. Place in a pot with 2 cups of water and bring to a boil. Then, turn down to simmer until most of the water is absorbed (for about 10 to 15 minutes). Cool slightly. Only use 1½ cups cooked quinoa in the recipe,
STEP 2
2 Mix 1 tbsp of flaxseed and add 3 tbsp of water in a small bowl. Let sit for a few minutes until it “gels” up. We call this a “flax egg.”,
STEP 3
3 Place all the remaining ingredients in a large bowl. Warm almond butter slightly in a small pot and add to the bowl. Add the quinoa and flax egg. Mix well. Set aside for 5 minutes.,
STEP 4
4 Heat a frying pan on medium heat. Spray the inside of the pan with cooking spray. Pour a small amount (about 1/3 cup) of quinoa batter onto the heated pan. Cook quinoa cake until it looks crisp around the edges (about 3 minutes). Then, flip the cake over and cook for 1 to 2 more minutes.,
STEP 5
5 Place cakes on a plate and top with fresh berries and monk fruit syrup. (I like Lakant® Sugar-Free Maple Flavored Syrup.)
Nutrition Facts
(per serving)
Calories:
528 calories
Servings:
3 servings
Carbohydrates:
62 g
Fat:
20 g
Fiber:
11 g
Protein:
25 g
Sugar:
7 g
Meal Effort
Preparation:
10 minutes
Cook:
15 minutes
Total:
25 minutes