Coconut, Almond + Quinoa Breakfast Cakes

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Coconut, Almond + Quinoa Breakfast Cakes


Quinoa breakfast cakes

  • 2 1/2 tbsp. melted extra virgin coconut oil, divided + extra for the pan
  • pinch of cinnamon
  • 1/2 c quinoa, rinsed
  • 1 c milk of your choice
  • 2 tsp. lemon juice
  • 1/2 c whole spelt flour (or GF all purpose)
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tbsp. coconut palm sugar (or demerara, evaporated cane etc)
  • 1/2 tsp. fine sea salt
  • 1 1/2 c almond meal
  • 2 tsp. vanilla extract
  • 2 bananas, sliced + divided
  • 2 tbsp. cacao nibs + extra

To serve

  • yogurt of your choosing (coconut, sheep, cow etc)maple syrup


  1. Cook the quinoa: in a small saucepan over medium heat, drop a 1/2 tbsp of the coconut oil. Once it’s fragrant add the pinch of cinnamon. Stir that around until it smells way good. Add the rinsed and drained quinoa and a pinch of salt. Stir it around in the oil a bit to toast. Add a scant cup of water to the pan. Bring the quinoa to a boil and simmer for about 15 minutes. You want the quinoa to be cooked, but kind of crunchy too. Drain off excess liquid and cool quinoa completely.
  2. Add the lemon juice to the milk and set aside for 5 minutes to curdle/lump up.
  3. In a medium bowl, combine the spelt flour, baking powder, baking soda, coconut sugar and sea salt. Stir to combine. Combine the almond meal, vanilla extract, remaining coconut oil and curdled milk in the blender. Flip it to high and blend until the mixture is very smooth, about a minute. Scrape this mixture into the bowl with the spelt flour etc. Gently fold it all together with a spatula until just combined. Add the cooled quinoa and fold it in until it’s evenly mixed.
  4. Heat a large sauté pan or griddle over medium. Brush with melted coconut oil. Drop 1/4-1/3 cups of batter onto the pan. Spread the batter out a bit with a spatula or the bottom of the measuring cup. Press banana slices onto the top of the cakes and sprinkle with cacao nibs. Once bubbles start to form on top and the bottom is golden, flip them over. Continue to cook until bottom side is golden/dry. Repeat with remaining batter, keeping cooked cakes warm as you go along.
  5. Serve pancakes with extra sliced bananas + cacao nibs, maple syrup and yogurt dolloped on top.


Blend everything except the spelt flour, salt, sugar and leavening agents to really smooth out the almond flour. That’s an optional step. Also, making the quinoa up the night before would cut down on prep time considerably if you’re planning on maximal chill times on a Sunday or some such thing. If you eat eggs, you could certainly add a whisked one to the batter for some extra leavening power.