with MARIGOLD PEEL FRESH Powerveggies & Fruits
PowerBeans Fresh Soya Milk & PowerBeans Fresh Almond Soya Milk
In a medium bowl, mix together cooked quinoa, flour and baking powder.
In another bowl, whisk together egg, MARIGOLD Soya Milk, MARIGOLD Almond Soya Milk and olive oil until smooth.
Add wet ingredients to dry ingredients to combine. Gently fold in blueberries into the batter.
Lightly coat skillet with olive oil and place over medium heat. Drop 2 tablespoons of batter onto skillet. Cook until bubbles appear on top and flip and cook underside until golden brown.
Top with fruits, maple syrup and butter to serve.
Wendy (happyonionbakes)