Name: Quinoa Pancakes with Mango Compote
Ingredients: 1 1/2 cup flour, all purpose, einkorn or 1:1 gluten-free; 1 cup cooked quinoa; 1 cup milk; 2 large eggs; 2 tbsp honey or maple syrup; 1 tsp pure vanilla extract; `1/2 tsp baking soda; 1/2 tsp apple cider vinegar; MANGO COMPOTE; 2 cups mango, chopped (frozen or fresh); 1 tbsp maple syrup; 1/4 cup water; juice of 1/2 lemon

Ingredients

Scale

1 1/2 cup flour, all purpose, einkorn or 1:1 gluten-free

1 cup cooked quinoa

1 cup milk

2 large eggs

2 tbsp honey or maple syrup

1 tsp pure vanilla extract

`1/2 tsp baking soda

1/2 tsp apple cider vinegar

MANGO COMPOTE

2 cups mango, chopped (frozen or fresh)

1 tbsp maple syrup

1/4 cup water

juice of 1/2 lemon

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Instructions

Prepare the mango compote. Add mango, 1/4 cup of water, maple syrup and lemon juice. Cook over a medium heat, allowing it to reduce, for 8-10 minutes, stirring often.
Meanwhile, whisk milk, eggs, maple syrup, vanilla and apple cider vinegar. Stir in the flour, cooked quinoa and baking soda until mixed.
Heat up a pan and add butter or avocado oil. Once hot, drop 1/4 cup of batter on the pan. Cook until the edges look dry and bubbles begin to form on the center or sides.
Transfer to a plate and top with mango compote, honey or maple syrup.