Do you prefer thin crepes or fluffy pancakes?
I made these amazing vegan quinoa pancakes 2 weeks ago, but still can’t let them go from my sweet mind.
They turned out fluffy, nutty, very filling. And they are perfect with most delicious combination ever – raspberry jam and peanut butter. I also added tahini which I love almost everywhere and it worked here, too.
I didn’t have quinoa flour at home so I made one myself! It’s very easy: roast the quinoa first till it gets slightly brown and then grind into a flour in a coffee grinder. Roasting quinoa (like coffee) brings out its flavor and adds a nutty touch which you will love in your dessert.
You can always top your dessert with a 1-minute chocolate sauce, simply mix raw cacao powder, coconut oil and any sweetener (I prefer maple syrup) in equal proportions. This is it.
Not only this dessert is tasty, but healthy, too! Nut butter, protein-packed quinoa, antioxidant chia… Oh, for those of you wondering what that white substance in a cup is – it’s fresh ricotta! I usually prefer it with crepes but I had some ricotta leftovers in the fridge and decided to add it to my tea o’clock table today, too. And I love it!