Quinoa Flax Pancakes with Berry Compote
Easy Recipe, Fancy Taste
Hey there, Wellkulå Friend!
Fuel your morning with these Quinoa Flax Pancakes, a delicious fusion of hearty quinoa, nutrient-packed flaxseeds, and a naturally sweet berry compote. This plant-based and gluten-free breakfast is easy to make, full of flavor, and bursting with nutrients. Why settle for ordinary pancakes when you can level up with superfoods that nourish your body and keep you energized throughout the day?
#Cellcare ingredient health benefits
QUINOA FLOUR | PROTEIN-RICH POWERHOUSE
Quinoa flour is a complete protein containing all nine essential amino acids. It’s gluten-free, high in fiber, and packed with minerals like magnesium, iron, and zinc, supporting energy production and muscle health.
FLAXSEEDS | OMEGA-3 AND FIBER BOOST
Flaxseeds are an excellent source of omega-3 fatty acids, lignans, and fiber, promoting heart health, hormone balance, and digestive wellness. Adding flaxseeds to your meals can enhance their nutritional profile significantly.
BERRIES | ANTIOXIDANT SUPERSTARS
Berries like blueberries, raspberries, and strawberries are low in calories but high in antioxidants and vitamins like vitamin C. They help fight inflammation, support immune health, and provide natural sweetness to dishes.
ALMOND MILK | DAIRY-FREE GOODNESS
Almond milk is a light, dairy-free alternative rich in vitamin E, calcium, and healthy fats. It adds a creamy texture and enhances the flavor of gluten-free recipes.
WELLKHANA KITCHEN RECIPE
Ingredients:
For the Pancakes
1 cup quinoa flour
1/4 cup ground flaxseed
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsweetened almond milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
For the Berry Compote
1 cup mixed berries (fresh or frozen)
2 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon cornstarch dissolved in 1 tablespoon water
Instructions:
In a medium bowl, whisk together the quinoa flour, flaxseed, baking powder, cinnamon, and salt.
In another bowl, mix the almond milk, maple syrup, and vanilla extract.
Combine the wet and dry ingredients until a smooth batter forms.
Cook:
4. Heat a non-stick skillet over medium heat and lightly grease it with oil or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes.
7. Repeat with the remaining batter.
For the Berry Compote:
8. In a small saucepan, combine berries, maple syrup, and lemon juice. Cook over medium heat for 5 minutes, stirring occasionally.
9. Add the cornstarch slurry and simmer until thickened.
Serve:
10. Stack the pancakes on a plate and top with warm berry compote.
11. Garnish with fresh berries, a drizzle of almond butter, or a sprinkle of chia seeds for extra nutrients.
Easy, Delicious, and Nutritious
Our Quinoa Flax Pancakes with Berry Compote are a breakfast game-changer! With a soft, fluffy texture and a burst of berry goodness, these pancakes make every bite enjoyable while fueling your body with essential nutrients. Simple, satisfying, and entirely plant-based, they’re perfect for mornings when you want to feel indulgent and healthy at the same time.
Until next time, Dr. Monisha
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by Dr. Monisha Bhanote
✅ EVIDENCE-INFORMED REVIEWED ARTICLE
