Vegetarian

Vegan Flourless Pancakes with Teff, Quinoa, and Pumpkin Seeds is for Breakfast.

Vegan Flourless Pancakes with Teff, Quinoa, and Pumpkin Seeds takes 25 minutes to prepare.

Vegan Flourless Pancakes with Teff, Quinoa, and Pumpkin Seeds takes 25 minutes to cook.

Vegan Flourless Pancakes with Teff, Quinoa, and Pumpkin Seeds makes 3 servings.

The ingredients for Vegan Flourless Pancakes with Teff, Quinoa, and Pumpkin Seeds are:

1/2 Cup Whole Teff Grain (I use Bob's)
1/3 Cup Quinoa Flakes
2 Cups filtered water
1/4 - 1/2 tsp Sea Salt (to taste)
1 Tb Agave or equivalent sweetener
1/2 tsp Alcohol-free Vanilla (if you are on phase 1)
1/4 tsp nutmeg, cloves, and cinnamon
1/4 - 1/3 cup Pear juice, or other light - colored, heavy body juice. You might try applesauce and/or water or another nectar.
1/2 pumpkin seeds, ground into a fine flour (I used a coffee bean grinder)

Here is how you make Vegan Flourless Pancakes with Teff, Quinoa, and Pumpkin Seeds:

The prep time is a bit long on these, although much at the beginning is "inactive" since you're cooking the teff. If you have a large electric skillet, this would go faster.Start by boiling 2 cups of water, lightly salted in a small saucepan. Add the Teff and cook for 15 minutes or until porridge consistency, over medium heat (stir fairly often). Add the quinoa to the hot teff and stir to combine. You can keep cooking for about 1 minute to get the quinoa cooked.Remove from heat and let cool slightly, then transfer to a med. mixing bowl. Mix together 1/2 Tb of ground flax seeds with 1 Tb of water or so. Wait a minute or two until it is gooey, then blend into your batter. Next add the salt, sweetener, vanilla to taste and seasonings (you can use more or less than listed, I just did it by hand, so I'm not certain of the amounts).Your batter should be very thick. I added a bit of pear juice to thin it out.At this point, you can proceed with making small, say 3 - 4" diameter pancakes out of the present batter. They will need to cook over medium heat, in a well-oiled skillet, for a good 8 minutes or more! It takes a while to really get the batter into a crusty, crunchy condition that holds together - so have patience (but try not to burn). It's not as bad as it sounds.To make the pancakes hold a little better, I tried grinding some pumpkin seed flour and adding about 1/3 cup (or a little less) to the batter, plus more pear juice. The second batter version cooks a little better, but still needs a long time. It does produce a much higher "cake" like pancake than the first.I liked both equally well, and I plan to tweak this so please comment if you tried it a different way. For those wondering, no flour or other grains are allowed on phase 1 so I'm working with what I got here! They aren't pretty but they actually taste delicious!Number of Servings: 3Recipe submitted by SparkPeople user EMMIESIX.

The nutritional information for Vegan Flourless Pancakes with Teff, Quinoa, and Pumpkin Seeds is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 213.1

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 432.4 mg
• Total Carbs: 35.2 g
• Dietary Fiber: 4.1 g
• Protein: 6.7 g

The dietary needs meet for Vegan Flourless Pancakes with Teff, Quinoa, and Pumpkin Seeds is Vegan