Blackberry & mint quinoa pancakes

Blackberry & Mint Quinoa Crepes

WITH COCONUT & HONEY

Lose the morning stiffness with this powerful anti-inflammatory and mood booster.

Serves: 4

Brilliant Score: 10

Calories: About 570 Per Serving

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INGREDIENTS

  • 1/4 tsp of sea salt
  • 1/2 Tsp of baking soda
  • 2 Tbsp of baking power
  • 2 cups of quinoa flour
  • 1/2 cup of raw cashews
  • 2 tbsp of chia seeds
  • 1 1/3 cups of water
  • 2 cup of unsweetened almond milk
  • 2 tbsp of coconut oil
  • 1 tbsp maple syrup
  • Olive oil
  • Carton of blackberries
  • Natural yogurt
  • 10 mint leaves
  • Honey to drizzle
TRICKS & TWISTS

  • Present the filling separately and let your diners construct themselves
  • Add a splash of lemon to blackberries to brighten and balance
METHOD

Blend cashews and chia seeds in your blender. Add water, almond milk and coconut oil. Add the flour, baking soda, salt and blend until you have a smooth consistency.

In a non stick pan , add a little olive oil and warm the pan at medium heat.  Add 2 to 3 Tbsp of batter and roll the better around the pan until batter is spread thin. Cook the crepe for 1 minute or until you see air bubbles appear.  Flip and cook for one minute on the other side.

To Serve: Place crepe on a plate, add the blackberries, chopped mint, a spoon of yogurt, drizzle with honey and roll or fold depending on your preference.  Dress with a little filling on the top.

Enjoy!

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