Light and fluffy, these whole grain Zucchini Pancakes (made with homemade quinoa flour!) spiced with cinnamon and vanilla and topped with delicious fruit, make the best weekend breakfast!
2 flax eggs ( 1 egg = 1TBSP ground flax seed + 2.5 TBSP water)
1 cup quinoa flour
1/4 cup almond flour
1/4 cup IdealRaw Vanilla or White Chocolate Chai Protein
2 TBSP arrowroot
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla
½ teaspoon sea salt
1¼ cup non-dairy milk
3 TBSP melted coconut oil
1 TBSP maple syrup
1 cup shredded zucchini pressed
Preheat a griddle over medium heat. Whisk together the flax and water for the flax eggs and set aside.
To make Quinoa flour simply grind it in a blender until it becomes a super fine powder. It tastes best if you toast the whole quinoa in a pan until it’s a light nutty aroma then grind in the blender.
In a large mixing bowl, whisk together the flours, IdealRaw protein, baking powder and salt. Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms.
Grate the zucchini on a box grater and the place the shredded zucchini in a clean dish towel. Squeeze it into a ball and press all the moisture from the zucchini. Fold it into the batter.
Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains. Serve warm with fresh berries and pure maple syrup.