As promised, here is the final course I created over our Vegan Weekend. Helen loves pancakes and french toast. Its 2 of her favorite breakfast items to order. Because of that, I wanted to make one of her breakfast favorites while still keeping with the vegan ingredients. Therefore, I found and modified a Quinoa Pancake Recipe. It came out really tasty!!!! I also made a Strawberry-Blackberry Compote to put on top which came out great. I added a little nonfat plain yogurt to mine. I can't resist yogurt these days. The next breakfast I plan on doing is Millet French Toast. I will keep you posted on when that happens.
Quinoa Pancakes - Serves 4
Ingredients
2 cups organic quinoa flakes
4 tsp baking powder
1/2 tsp sea salt
2 cups & 1 tb water
2 tb flax seed oil
Directions
mix dry ingredients in bowl; add liquids; whisk to nix. Preheat pancake griddle. Spoon batter onto hot griddle making pancakes 4-5" across. Turn when edges seem dry (they won't brown much because they don't contain sugar). Keep warm while cooking remaining cakes. Batter may thicken as it stands, if so, stir in 1-2 tb water as needed. Makes 12 pancakes.
1 serving = 3 pancakes = 5 Weight Watchers Momentum Plan Points (c)
Strawberry-Blackberry Compote
Ingredients
3/4 cup fresh strawberries quartered
3/4 cup fresh blackberries
1 tbsp agave syrup
1/4 water
Directions
Heat strawberries, blackberries and water in sauce pan until berries soften and release juices.
Add agave syrup and cook at very low heat. Bring the compote to a simmer and cook for 5-10 minutes. Remove from heat spoon over pancakes.
1 serving = 1/4 cup compote = 1 Weight Watchers Momentum Plan Point (c)
No comments:
Post a Comment