If you haven't noticed pancakes are one of my favourite things in the whole world. I smile just with the thought of making them (no kidding) and my whole perspective of the day changes after a slow pancake breakfast with my family.
Being realistic and a bit health conscious I can't be eating pancakes everyday; variety -and balance- are the key for a healthy diet so when I saw this recipe that has no flour, dairy or sugar added I gave myself a pass to try it in the middle of the week and it didn't disappoint.
It's adapted from Amy Chaplin's books At Home in the Whole Food Kitchen, tweaking the coconut content makes them more my style but either are delicious and definitely acceptable for Mondays or Sundays...
Before you roll your eyes at the sight of -overnight soaking- in the method, know that will take you 5 minutes, tops; way less than the time spent looking at our phones and with a sweet and healthy reward next morning.
Quinoa and Coconut Pancakes
Makes 12 pancakes 10 cm diameter
1/2 cup quinoa, red or white, soaked overnight in water
3/4 cup rolled oats
1/4 cup unsweetened desiccated coconut
1 cup unsweetened almond (or other nut) milk
2 tbsp melted extra virgin coconut oil
1 tsp baking powder
1/2 tsp vanilla essence
1/4 tsp cinnamon
pinch of salt
Extra coconut oil for frying (or ghee/butter if dairy is not a problem)
Pure Maple Syrup
Fruit of your choice
Drain and rinse quinoa and drain again. Place in a blender, I find my NutriBullet the best for it. Add the rest of the ingredients and blend until smooth. You might need to add a few more drops of milk, but the batter should still be a bit thicker than regular pancake batter.
Warm a non stick pan and add coconut oil ( ghee/ butter) then spoon in 2 tablespoons of batter for each pancake, spreading with the back of the spoon to make a circle. Cook for 2-4 minutes depending on the thickness or until small bubbles start appearing on the surface. Flip and cook for 2 more minutes. Serve warm with the topping of your choice.