Name: Gluten Free Vegan Rhubarb Zucchini Quinoa Pancakes With Blueberry Banana Syrup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 pancakes
Cuisine: American
Ingredients: 1 cup quinoa flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup grated zucchini; 1/2 cup diced rhubarb; 1 ripe banana, mashed; 1 tbsp maple syrup; 1 cup non-dairy milk; 1 tsp vanilla extract; Coconut oil for cooking; A handful of blueberries (for syrup); 1 sliced banana (for syrup); A splash of water (for syrup)

Instructions

In a large mixing bowl, combine the quinoa flour, baking powder, baking soda, and salt. Stir well to combine.
Add the grated zucchini, diced rhubarb, mashed banana, maple syrup, non-dairy milk, and vanilla extract to the dry ingredients. Mix everything together until you have a smooth pancake batter.
Heat a non-stick skillet over medium heat and lightly grease it with coconut oil.
Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
While the pancakes are cooking, make the blueberry banana syrup. In a small saucepan, combine a handful of blueberries with a sliced banana and a splash of water. Cook over low heat until the fruits soften and the mixture thickens into a syrup.
Serve the pancakes warm, drizzled with the delicious blueberry banana syrup.

Ingredients

Instructions

Nutrition Facts

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