Quinoa Almond Flour Pancake Bowl

1.In a mixing bowl, combine the cooked quinoa, almond flour, milk, eggs, honey, vanilla extract, baking powder, and salt. Whisk until smooth and well combined.

2.Heat a non-stick skillet over medium heat and add the coconut oil, allowing it to melt and coat the pan evenly.

3.Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.

4.Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more coconut oil as needed.

5.While the pancakes are cooking, prepare the mixed berries by washing them and slicing larger berries if necessary.

6.To assemble the bowl, stack the pancakes in the center of a bowl, top with the mixed berries, and drizzle with extra honey. Garnish with fresh mint leaves if desired.