- 3/4 cup quinoa (rinsed)
- 3/4 brown rice (rinsed)
- 2 cups of water (filtered or spring if possible)
- 2 tbsp apple cider vinegar (unpasteurized)
- Corn kernels – from a small cob (uncooked)
- 1/2 banana
- 3/4 tsp pink salt
- 1 tsp vanilla
- 2 tsp baking powder (aluminum-free)
- 1/2 tsp baking soda (aluminum-free)
1. In a Pyrex mixing bowl, add the first 5 ingredients, cover and leave on counter overnight.
2. In the morning, pour into a blender with the rest of the ingredients. Blend until smooth.
3. If the batter is quite runny, don’t be surprised. It’s normal. Cook in a pan with a little bit of coconut oil.
You can reheat them or eat them cold. They are just as delicious. They also make a great snack with nut butter.
Gluten free
Vegetarian
No added sugar
Lactose Free
Favorable combinations
Protein
