Quinoa Breakfast Pancakes with Honey Peaches

Quinoa Pancakes

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2/3 cup plain yogurt
• 1/3 cup water
• 2 large eggs, at room temperature
• 1 tsp Badia Pure Vanilla Extract
• 2 tbsp honey, plus more for serving
• 1 cup cooked Badia Quinoa, cooled
• Coconut oil or butter, for cooking

Honey Peaches

• • 2 large ripe peaches, diced
  • 1 tsp Badia Cinnamon
  • 1/2 cup cane sugar
  • 1 tsp orange zest
  • 1–2 tbsp water

1. Prepare the Pancake Batter
   In a large bowl, whisk together flour, baking powder, baking soda, and salt.
   In a separate bowl, whisk together yogurt, water, eggs, Badia Pure Vanilla Extract, and honey.
   Add wet ingredients to dry ingredients and whisk until smooth. Fold in cooked Badia Quinoa.
2. Cook the Pancakes
   Heat a large skillet over medium heat and lightly coat with coconut oil or butter.
   Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface. Flip and cook for an additional 1 minute, until golden and cooked through.
   Transfer to a plate and keep warm.
3. Make the Honey Peaches
   In a saucepan over medium heat, combine peaches, Badia Cinnamon, cane sugar, orange zest, and water.
   Cook for 5–8 minutes, stirring occasionally, until peaches are soft and syrupy.
4. Serve
   Serve pancakes warm topped with honey peaches, yogurt of choice, and a drizzle of honey or maple syrup.