By JJ Virgin

Vanilla Quinoa Breakfast Cakes


October 5, 2022

Serving size: 3 medium cakes


1/2 cup dry quinoa (yields 3 cups—you’ll only use 1½ cups cooked quinoa in the recipe, you can freeze the rest!)

1 tbsp ground flaxseed

1/4 cup almond butter

1/2 cup cup almond flour

1 cup gluten-free all-purpose flour

3 scoops Reignite Wellness™ Vanilla Paleo-Inspired All-In-One Shake

1 1/2 tsp baking powder

2 tbsp chia seeds

3 tbsp hemp hearts

1 pinch sea salt

2 tbsp Lakanto® Monk Fruit Classic Sweetener

1/3 cup unsweetened applesauce

1 tsp vanilla extract

2 cups plant-based milk

Non-stick cooking spray


1Take dry quinoa and place in a fine mesh sieve and rinse under cold water. Place in a pot with 2 cups of water and bring to a boil. Then, turn down to simmer until most of the water is absorbed (for about 10 to 15 minutes). Cool slightly. Only use 1½ cups cooked quinoa in the recipe

2Mix 1 tbsp of flaxseed and add 3 tbsp of water in a small bowl. Let sit for a few minutes until it “gels” up. We call this a “flax egg.”

3Place all the remaining ingredients in a large bowl. Warm almond butter slightly in a small pot and add to the bowl. Add the quinoa and flax egg. Mix well. Set aside for 5 minutes.

4Heat a frying pan on medium heat. Spray the inside of the pan with cooking spray. Pour a small amount (about 1/3 cup) of quinoa batter onto the heated pan. Cook quinoa cake until it looks crisp around the edges (about 3 minutes). Then, flip the cake over and cook for 1 to 2 more minutes.

5Place cakes on a plate and top with fresh berries and monk fruit syrup. (I like Lakanto® Sugar-Free Maple Flavored Syrup.)


Nutrition Facts

Serving Size3 medium cakes
Total Fat20g
Total Carbohydrates62g
Dietary Fiber11g