Let's Start Cooking:
Add everything except for the almond milk and cacao nibs to your food processor and blitz until well combined.
Gradually add in 1 cup of almond milk and blend until you have a smooth, quite thick but still runny mixture
Add the mixture to a jug and stir in the cacao nibs. Heat some coconut oil in a pan on a medium low heat. Drizzle in enough mixture for your desired pancake size
Cook until little bubbles form in the centre and then flip. Cook for another 30 seconds on this side until its golden brown and then plate. Continue with the other pancakes, stacking them on top of each other to keep them warm.
When the pancakes are done cut your banana in half and then cut it in half again lengthways. Add it to the pan with a little more coconut oil and let it sizzle away for about two minutes. I sprinkle mine with a little cinnamon too. Then flip and cook for another two minutes.
Plate the pancakes, top with the bananas and add some more cacao nibs and drizzle it with Maple syrup :-)
*How to make Quinoa Flour:
For those of you who want to make fresh Quinoa flour please follow the instructions below:
Take 1 cup of Raw Quinoa Seed
Add the raw Quinoa to a dry skillet and toast the quinoa until it begins to brown and pop. It will have a distinctly nutty smell. Be careful here as quinoa can burn quite quickly so keep a close eye on it.
Once toasted, transfer the quinoa to a spice grinder. Grind the quinoa on high for 1 minute until its fine powder.
Place a fine mesh strainer over a bowl and add the quinoa mixture.
Sift until only large chunks remain. (don't throw this out - it makes an excellent warm cereal when mixed with some water or plant based milk).
If the quinoa was toasted, allow the flour to completely cool before storing. If not, transfer it to a sealed container and store until your're ready to use it!