Gluten Free Vegan Quinoa Blueberry Pancakes with Carob Chips, Haskap Jam & Dried Berries
Serves: 1-2
  1. Add all ingredients together (except coconut oil and toppings) and mix well (you don't need to overmix).
  2. Let the mixture sit while you heat up some coconut oil (about ½ tbs should do). Take ¼ cup of the batter and fit as many pancakes as you can in your skillet and heat for about 4-5 minutes per side. They should bubble on top when they are close to being ready to flip.
  3. Top with jam, syrup, cacao nibs, shredded coconut, vegan butter spread...!
Recipe by Calm Mind Busy Body at