Wild Orange Blueberry Pancakes


  • 1 cup of white raw quinoa
  • 1.5 cups almond milk
  • 2 flax eggs (2 Tbsp ground flax seed+ 5 Tbsp water)
  • 1.5 Tbsp chia seeds
  • 1 tsp vanilla extract, alcohol-free
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/2 tsp Ceylon cinnamon
  • 1/8 tsp nutmeg
  • Pinch of pink Himalayan salt
  • Rind of one organic orange
  • Three drops of wild orange therapeutic grade essential oil
  • 2 bananas, mashed
  • 1/2 cup of organic blueberries, preferably fresh
  • Coconut oil, to grease the pan
  • Walnut cashew butter (optional)
  • Maca root powder (optional)
  • Raw walnuts (optional)
  • Maple syrup (optional)


  1. Rinse quinoa thoroughly to remove saponins, and soak overnight in the almond milk.
  2. The next morning, combine ground flax seed and water. Let it sit for 5 minutes to thicken to a gel. In a high-speed blender, like a Vitamix, combine all ingredients except the chia seeds, banana, and blueberries, and blend for 30 seconds. Then fold in the chia seeds.
  3. Let the batter rest for at least an hour in the fridge.
  4. Fold in mashed bananas and whole blueberries. Heat a non-toxic non-stick pan on medium-high heat, and add 2 Tbsp of coconut oil. Drop a 1/4 cup of batter per pancake and once the edges begin to bubble, flip the pancake over and continue to cook until light golden brown on both sides.
  5. Top with garnishes - A dollop of walnut-cashew butter, sifted maca root powder, raw walnuts, and a drizzle maple syrup.
  6. Store extra pancakes in the refrigerator up to 5 days or freeze up to 4 months.


Yields approx 12 pancakes