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Ancient Harvest

Ancient Harvest

Peach Quinoa Pancakes with Maple Almond Butter

Quinoa Peach Pancakes
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Peach Quinoa Pancakes with Maple Almond Butter

Created by Ashley at EdiblePerspective.com Ancient Harvest’s recipe for Peach Quinoa Flake Pancakes with Maple Almond Butter Sauce makes the perfect gluten-free breakfast or brunch. For Quinoa Flakes cooking instructions and recipe ideas, visit our How To Use Quinoa Flakes page.

Prep Time: 10
Total Time: 30

Ingredients

For the pancakes:

  • ½ cup Ancient Harvest Quinoa Flakes
  • ½ cup oat flour
  • ¼ cup almond meal
  • 2 teaspoons coconut sugar or brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup unsweetened almond milk, (or soy, 2%)
  • ⅓ cup unsweetened applesauce
  • 1 ½ tablespoons melted unrefined coconut oil, slightly cooled, (or sunflower oil, canola oil or butter)
  • 1 teaspoon pure vanilla extract
  • coconut oil, (or other oil), to grease to the pan
  • 2 medium ripe peaches, sliced thinly into segments
  • walnuts or pecans, to top

For the maple almond butter sauce:

  • ¼ cup pure maple syrup
  • 3-4 tablespoons natural almond butter

Directions

  1. *To keep each batch of pancakes warm while the others cook preheat your oven to 200* Fahrenheit. Place cooked pancakes on a baking sheet in the oven until ready to serve.
    In a large mixing bowl stir together the quinoa flakes, oat flour, almond meal, sugar, baking powder, cinnamon and salt until well mixed.
  2. In another bowl whisk the eggs together. Then whisk in the almond milk, applesauce, oil and vanilla.
  3. Pour the wet mixture into the dry and whisk until just combined (when you no longer see dry flour).
  4. Let sit for 8 to 10 minutes without stirring.
  5. In a small bowl stir together the maple syrup and almond butter until fully combined. Add more maple syrup for a thinner consistency and sweet flavor if desired. Set aside. *This mixture combines more easily if the maple syrup is at room temperature. Use the drippy type of almond butter (not stabilized) and make sure the oil on top is fully combined before using. Refrigerate excess sauce in an airtight container for about 2 weeks.
  6. While the batter rests, heat an electric griddle or medium/large skillet on the largest burner over medium-low heat.
  7. Place 1-2 teaspoons of coconut oil in the pan. Spread around to grease.
  8. Once hot, scoop a scant ¼ cup of the batter and pour it into the pan. Lightly spread if needed. The batter should be pourable but not runny. If it seems too thick (or for thinner pancakes) stir in a bit more milk.
  9. Place peach slices in a single layer on top of each pancake immediately after pouring into the pan.
  10. Keep a good 1-2 inches in between each pancake for easier flipping.
  11. Cook for 3 to 5 minutes per side, until golden brown on the underside and bubbles come to the surface.
  12. Flip and cook another 2-3 minutes until golden brown.
  13. Serve immediately or place on a pan in the warm oven to keep hot until ready to serve.
  14. Serve with extra peaches, walnuts or pecans and the maple almond butter sauce.
Servings: 3-4

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