Recipe Collab: Superberry Almond Butter and Quinoa Pancakes

Sometimes you just want to trade in your green smoothie for a stick-to-your ribs breakfast that requires actual chewing. When the mood strikes, we reach for a jar of Jem Organics Superberry Almond Butter and a bag of Toasted Quinoa Flakes and whip up these delicious, nutrient-dense pancakes. 


Makes about 8 pancakes


  • 1 cup I Heart Quinoa Toasted Quinoa Flakes
  • 1 cup spelt flour
  • sprinkling of sea salt
  • 1 tsp baking powder
  • 1 cup almond milk
  • 3/4 cup water
  • 1 cup fresh blueberries
  • 3 Tbsp Jem Organics Superberry Almond Butter
  • Coconut oil (for the skillet)
  • Optional garnishes: maple syrup, shredded coconut  


  1. Grind quinoa flakes into flour in a coffee grinder or a food processor.
  2. Combine quinoa flour with spelt flour, sea salt, and baking powder.
  3. In a separate mixing bowl, thin out almond butter with water (1/4 cup at a time) by gradually mixing with a fork. Once water is incorporated, add almond milk and berries.
  4. Combine all wet ingredients with dry ingredients and form a thin batter. 
  5. Heat a non-stick pan over medium heat.
  6. For each pancake, add about a 1/2 tsp coconut oil and pour 1/3 cup of pancake batter onto pan.
  7. Flip after 1.5 minutes and cook until edges are golden and crispy (about another 1.5 minutes). Repeat.
  8. Serve with an additional dollop of Jem Organics Superberry Almond Butter, blueberries, maple syrup and shredded coconut. 

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