Question: Has there ever been a Birthday Week in history where there were no pancakes?
Answer: No.
Answer: No.
Ingredients:
1 Ripe Mango
3/4 Cups Quinoa Flakes
3/4 Cup Vanilla or Cinnamon Protein Powder
6 Tablespoons Flaxseed Meal
1 Tablespoon Unsweetened Coconut - Fine or Medium shredded
2 teaspoons Coconut Sugar or sweetener of choice
2 teaspoons Cinnamon
1/2 Cup Coconut Water or just water
1/4 Unsweetened Almond Milk or milk of choice
1 Ripe Mango
3/4 Cups Quinoa Flakes
3/4 Cup Vanilla or Cinnamon Protein Powder
6 Tablespoons Flaxseed Meal
1 Tablespoon Unsweetened Coconut - Fine or Medium shredded
2 teaspoons Coconut Sugar or sweetener of choice
2 teaspoons Cinnamon
1/2 Cup Coconut Water or just water
1/4 Unsweetened Almond Milk or milk of choice
Directions:
Mix together all dry ingredients in a large bowl. Add coconut water and almond milk to the dry ingredients and stir until combined. Cut 1/2 of the ripened mango into bite sized chunks and fold into mixture. Combined ingredients should form into a lumpy pancake batter. You can add a few more tablespoons of water if you desire a thinner batter, but do so slowly, to avoid making the mixture too soupy. Heat a pan or skillet to medium-high and coat it with a little oil or non-stick spray. Drop batter onto fully heated pan in whatever shapes and sizes you desire. Cook first side of flattened pancake batter for around 5 minutes, then flip and cook the other side for another 3 to 5 minutes longer. Remove thoroughly cooked, browned pancakes from heat. Garnish with left over mango slices and/or any other preferred toppings. Greek yogurt, melted raw honey, additional shredded coconut, maple syrup, butter etc. all make delicious topping options.
Mix together all dry ingredients in a large bowl. Add coconut water and almond milk to the dry ingredients and stir until combined. Cut 1/2 of the ripened mango into bite sized chunks and fold into mixture. Combined ingredients should form into a lumpy pancake batter. You can add a few more tablespoons of water if you desire a thinner batter, but do so slowly, to avoid making the mixture too soupy. Heat a pan or skillet to medium-high and coat it with a little oil or non-stick spray. Drop batter onto fully heated pan in whatever shapes and sizes you desire. Cook first side of flattened pancake batter for around 5 minutes, then flip and cook the other side for another 3 to 5 minutes longer. Remove thoroughly cooked, browned pancakes from heat. Garnish with left over mango slices and/or any other preferred toppings. Greek yogurt, melted raw honey, additional shredded coconut, maple syrup, butter etc. all make delicious topping options.
Makes 3 Servings Quinoa Coconut Mango Protein Pancakes