Some quinoa pumpkin pancakes

 

Ingredients:

1 pouch Quinola Baby Carrot &
Red Lentil

3 tbsp whole wheat flour

1 tbsp millet flour

1 egg Almond flavoring

1 tbsp date syrop Pinch of salt Pinch of baking soda

1 tsp coconut oil Topping of your choice

Instructions:

Mix Quinola with remaining ingredients using a blender. Melt coconut oil on a frying pan. Using a spoon, lay portions of dough (mixed ingredients) on the pan. Fry about 4 minutes on each side. Serve with your favorite toppings.

Recipe created by Sandra Wysocka