Quinoa Pancakes with Roast Apples, Cashews, Barrel-Aged Syrup

This hearty and wholesome recipe comes from the creative mind of Executive Chef David Stanbridge of the health-conscious Cafe Clover in New York’s West Village.r

Makes 12 pancakes

3 3/4 cups skim milk
10 tablespoons white vinegar
5 cups organic unbleached flour
15 tablespoons agave
5 teaspoons baking powder
2 1/2 teaspoons baking soda
5 eggs
3 tablespoons coconut oil
2 1/2 cups cooked quinoa
2 1/2 teaspoons salt

Roast Apples
10 apples (Fuji or Honeycrisp), peeled, cored and diced
1/3 cup agave syrup
1 tablespoon cinnamon

Method:
Combine all dry ingredients and cooked quinoa in a large mixing bowl.
In a separate bowl combine vinegar and milk. Let stand 10 minutes to make “buttermilk.”
Whisk eggs into milk, and then add milk mix to dry ingredients and stir until just combined.
Whisk in melted coconut oil.
Cook on a hot griddle or in a nonstick saute pan.

Apples:
Peel apples and cut into large chunks. Heat a little coconut oil in large saute pan and add apples, cinnamon and agave. Simmer until apples are soft and coated with agave.

Per serving: Calories 457; Fat 7 g (Saturated 4 g); Cholesterol 79 mg; Sodium 768 mg; Carbohydrate 91 g; Fiber 4 g; Sugars 43 g; Protein 12 g

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Courtesy of foodnetwork.com