1. Prepare the batter:
Mix the flour, baking powder, salt, and vanilla sugar (or vanilla extract) in a large bowl. Add the popped quinoa and stir in.
2. Add the liquid ingredients:
Add the plant milk and agave syrup to the batter and mix everything together until smooth.
3. Cook the pancakes:
Heat some neutral-tasting oil in a pan. Add the batter in portions and fry the pancakes on both sides until golden brown.
4. Prepare the strawberry topping:
Blend 250 g strawberries with 2 tablespoons agave syrup in a blender until smooth.
5. Prepare the banana and cinnamon sauce:
Blend 2 bananas, 1 teaspoon cinnamon, and 1 tablespoon agave syrup with 3–5 tablespoons plant-based milk (depending on desired consistency) in a blender until creamy.
6. Serve:
Arrange the pancakes on plates and garnish generously with the desired topping (strawberry sauce or banana and cinnamon sauce).
Nutritional information (approx. per pancake):
• Calories: approx. 110 kcal
• Carbohydrates: 20 g
• Protein: 3 g (approx. 10%)
• Fat: 1.5 g
• Fiber: 2 g
