The first time I tried to make this recipe I was new to vegan cooking so I tried to use whole flaxseeds instead of ground flaxseed. Needless to say, it didn’t work out. But after trying it again with the proper ingredients these are a savoury, protein rich pancake breakfast for the busy day ahead.
Makes 2 -3 servings
2 cups Water
1 cup Cooked or Sprouted Quinoa
1 cup Mashed Cooked Yam
1/2 cup Cooked or Sprouted Wild Rice
1/4 cup Ground Flaxseed
1/4 cup Ground Sesame Seeds
2 tsp Baking Powder
1/2 teaspoon Black Pepper
This is going to be super easy. Are you ready for this?
1. Blend all ingredients together until smooth.
2. On a pan over medium heat, cook the pancakes like you would traditional pancakes. They may not bubble quite the same way to let you know they’re ready to turn over, so just take a peek.
I find that these work great with a savoury jam such as a jalapeno jam, or a hummus spread, but for those of you who like the savoury – sweet combo, it also works well with maple syrup!