Flax, Chia, Quinoa & Buckwheat Pancakes w/Raspberry Agave Sauce

Time: 10 Minutes
Yield: 4-6 Servings
9 Ingredient Recipe

Ingredients:

7 Grain(Bob’s Red Mill), Buckwheat Pancake mix, or Whole Wheat Just Add Water
1/2 Cup cooked organic quinoa
1/4 Cup Organic Ground Flax (Bob’s Red Mill)
1/4 Cup Organic Chia Seeds
1 Organic Vegetarian Fed Egg or 1 Flax Egg
2 Teaspoons Maca
Purified Water in place of milk
1 Pint Organic Raspberries
Agave to taste

Direction:

Take pancake mix add quinoa, ground flax, chia seeds, and maca  and mix together.  Use the amount of water per package based on how many your making.  Once mixed together then add more water until desired pancake consistency is reached.

Keep in mind this are healthier, heartier and denser pancakes.  You can opt to make them big or little, thicker or thinner based on your preference.  You can also opt to drizzle a little bit of olive oil or agave into mix for a slightly sweeter moister pancake.

Preheat oven to 250.  Once pancakes are all made put all pancakes in the oven to keep warm while you make raspberry agave topping.  Wash and dry all raspberries.  Put them in a food processor, add agave to taste based on desired sweetness.  Serve the pancakes with raspberry agave topping.

Note:

We have made topping sauce with other fruits as well such as strawberries, blueberries, blackberries and more.  Makes a delicious and nutritious healthy breakfast for the whole family.  We enjoy making this fast healthy meal for dinners too.