Quinoa & Dill Pancake Stack made with fermented almonds. I don’t like to spend hours in the kitchen to prepare a meal but on weekends (generally Sundays) I make brunch (combining breakfast and lunch to make one spectacular filling meal). I love experimenting and Sunday Brunches are my favorite time to play in the kitchen. As I had some fermented almonds left over from making nut butter earlier in the week I thought I would try them in this high protein pancake recipe. They add texture and a lovely nuttiness to the pancake. These pancakes can be used with a sweet combo or as part of a savory dish which is how I used them in this meal. Soak your raw almonds in some milk kefir whey for between 2-5 days(refrigerate) (the longer you ferment the nuts the softer they become and the less astringent) It also becomes easier to peel off the outer skin after 2-3 days of soaking. Now, to make the pancakes is super simple. You need to cook your quinoa and let it cool. Then combine a cup of quinoa with 2 eggs (or 3 egg whites) add a few whole or roughly chopped fermented almonds, chopped dill and chopped shallots (scallions) and a pinch of Celtic salt. Mix and the pan fry in a little coconut oil or just steam them in a non-stick pan on medium heat. I completed the dish by stacking them with steamed pumpkin slices, wilted cos lettuce, fresh watercress, freshly picked heirloom tomatoes, steamed cauliflower, and some kefir milk cream which will aid the body’s ability to digest and assimilate all the healthy nutrients in this dish, and LSA meal on the side. Add some more chia & pepita seeds for extra crunch and drizzle on some walnut or extra virgin olive oil.