Quinoa is a secret ingredient here that is used instead of eggs – it adds extra nutrition as well as a delicious fluffiness. These hearty breakfast cakes taste great with maple syrup of course, but you may also try them with yacon syrup or the optional goji berry syrup (so delicious!) below.
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1 cup Navitas Naturals Goji Berries |
| 1¼ cup fresh orange juice | |
| 2 cups brown rice flour (white rice flour ok to substitute) | |
| 1 cup buckwheat flour | |
| 1 tsp baking soda | |
| 1 Tbsp baking powder | |
| 2 cups cooked quinoa | |
| ½ tsp sea salt | |
| 1 cup almond milk, or soymilk | |
| 1 tsp orange zest | |
| 4 Tbsp maple syrup | |
| oil for cooking (coconut oil recommended) |
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1/4 cup. Navitas Naturals Goji Berry Powder |
| ½ cup maple syrup | |
| 2 Tbsp orange juice |
Soak: Combine the goji berries and orange juice in a medium bowl, and let sit for 30 mintues to allow goji berries to plump up.
Mix: Meanwhile, in a large bowl, mix together rice flour, buckwheat flour, baking soda, baking powder, and salt.
Combine liquids: Once goji berries are soaked, add almond milk, orange zest and maple syrup to the medium bowl with goji berries and juice, and mix together.
Combine all: Add the liquids to the bowl with dry ingredients, and stir until just combined. Allow to stand for 5 minutes.
Heat: Warm a skillet over low heat, and brush lightly with coconut oil. For each pancake, drop about ¼ cup of batter into the pan, and smooth out slightly with the back of a spoon to flatten. Cook until bubbles form and being to burst on the top,then flip and cook until golden brown and cooked through.
Makes 16-20 medium pancakes
To make the goji syrup (optional): Stir together maple syrup, goji powder, and orange juice in a bowl. Let rest for 5 minutes before serving. Will last for 1 week refrigerated. (Makes ¾ cup)
Submitted by Julie Morris – www.JulieMorris.net
