Did you try the carrot & quinoa muffins and still have some leftover quinoa flour?  Here is another healthy snack or breakfast option that you can use the flour for.  The quinoa flour and almond meal give these pikelets a nutty flavour and a more dense texture than our previous blueberry pancake recipe.  Blueberries are great value at the moment so I couldn’t resist using them again. Feel free to substitute the blueberries for other berries or even bananas if you wish.  Serve with extra fresh fruit, maple syrup or honey for added sweetness.

Nutrition Note:  Coconut oil, previously considered to be a “bad” fat, is high in medium chain triglycerides which do not raise cholesterol levels and are more likely to be used as fuel rather than stored as fat.

Ingredients

• 1/2 cup quinoa flour
• 1/2 cup almond meal
• 1 cup plain flour (or gluten free plain flour)
• 1/2 teaspoon bicarb soda
• 1 apple, peeled and grated
• 350 ml milk
• 1 tablespoon coconut oil (and extra for cooking)
• 1 punnet of blueberries (or frozen blueberries)
• Optional extras for serving: extra berries or chopped fresh fruit, maple syrup, honey, or a dusting of icing sugar.

Method

Step 1

Combine the quinoa flour, almond meal, plain flour and bicarb soda in a bowl. -

Step 2

In a separate bowl mix together the apple, milk and coconut oil. -

Step 3

Add the apple and milk mixture to the flours and stir until well combined. -

Step 4

Heat a small amount of the coconut oil in a frypan on medium to high heat. Using 2-3 tablespoons of the batter for each pikelet and cook them in batches. -

Step 5

Cook the pikelets for approximately 2 minutes on each side adding a few blueberries to each pikelet before you flipping them over. -

Step 6

Serve them warm drizzled with a small amount of maple sryup or honey and top with extra berries or fresh fruit. They are also nice served cold as a lunchbox snack. -