I have never used quinoa flour before about a week ago and now I am a fan (Not that I had any doubts :P). It is always such a nice relief when I make vegan pancakes that turn out nicely. I have experimented with different measurements and ingredients many times in the past and they usually don’t turn out great. These cook evenly and flip easily. I love blueberries in pancakes, so I added some in. And have you heard of the Haskap plant or Haskap berries before? Haskap juice won the 2013 World Juice Awards last year and are gradually being made available in more stores across Canada. I know you can find Haskap products in parts of Ontario and Nova Scotia so far. The berries and jam I included in this pancake recipe are from Haskapa, which is a company located in Nova Scotia, Canada. I have only recently discovered these amazing berries. My parents have decided to plant their own Haskap plants since they are such big fans. 🙂
More Antioxidants than Blueberries: So, you’ve probably heard that blueberries are high in antioxidants, but the Haskap berries have up to three times the amount. There is a thorough article on the health benefits of haskap berries on the Haskapa website.
From House & Home magazine: “The Haskap berry looks like an elongated blueberry and is very high in vitamin C and antioxidants.”
I know that haskap products aren’t readily available (yet!), but if you are ever able to get your hands on some, I would highly recommend trying it out! The Haskapa juice is rich like wine and the jam is a mix of complex sweetness and tartness, which went nicely with the pancakes since it wasn’t overly sweet.
- ½ cup quinoa flour
- ½ cup unsweetened almond milk
- ½ tbs xylitol
- ½ tsp baking powder
- 1 tsp cinnamon
- pinch sea salt
- 2 tbs unsweetened apple sauce
- 1 tsp vanilla
- handful carob chips / vegan chocolate chips (I used unsweetened carob chips)
- handful / frozen or fresh blueberries
- For toppings: hascap jam, dried hascap berries & shredded unsweetened coconut
- coconut oil, for skillet
- Add all ingredients together (except coconut oil and toppings) and mix well (you don't need to overmix).
- 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.
- Top with jam, syrup, cacao nibs, shredded coconut, vegan butter spread...!