Make the flapjacks. Toast the quinoa in a dry skillet over medium heat, stirring occasionally, for about 7 minutes. Remove the quinoa from the heat when it starts to make a popping sound. Let it cool for 10 minutes before transferring to a food processor. Add the chia seeds and blend the mixture to a flour consistency.
Transfer the flour to a mixing bowl and whisk in the baking powder, baking soda, and salt. Stir in the soy milk, eggs, pear, and maple syrup, mixing until the ingredients are well blended.
Heat the oil in a large nonstick skillet over medium heat. With a small ladle, scoop about ¼ cup of the flapjack batter into the pan for each flapjack and spread into 3-inch rounds. Cook three flapjacks at a time, being careful not to crowd them. Cook for 1 to 2 minutes, or until bubbles start to form. Flip the flapjacks and cook for another 2 minutes, or until golden brown on both sides. Repeat with the remaining batter.
Make the cashew cream. In a food processor, combine the cashews, honey, cinnamon, and vanilla. With the motor running, slowly add the water and blend until it’s the texture of creamy peanut butter.
To serve, place one or two flapjacks on each plate and top with a generous dollop of cashew cream.
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