quinoa coconut pancakes
This is a recipe from Akis Petretzikis a greek chef , which I love and very often do for my breakfasts.
Ingredients;
½ cup quinoa, washed and drained
1 cup water
½ cup oats
¾ cups shredded coconut, divided into ¼ cup and ½ cup
1 cup almond milk
1 egg
2 tbs vegetable oil, plus more for frying
2 tsp vanilla extract
1 tsp baking powder
½ tsp ground cinnamon
honey, maple syrup, tumeric and fresh fruit, for serving
Instructions:
Wash the quinoa. Fill a bowl with water and add the quinoa. Let it soak for 12-24 hours.
24 hours later, drain the quinoa. Rinse and strain.
Transfer to a blender and add the oats, ¼ cup shredded coconut, almond milk, 1 egg, 2 tablespoons vegetable oil, vanilla extract, baking powder and ground cinnamon.
Beat in the blender for 50 seconds on high speed. Turn blender off and scrape down the sides with a spatula. Beat for another 10 seconds or long enough for the mixture to become smooth.
Quinoa together with oats and coconut replace the flour in the recipe making it totaly gluten free.
Also it is dairy free as there is no milk in our recipe...
And last but not least tumeric is one of the weapons that we have against many ailments.
Transfer mixture to a bowl.
Add the remaining shredded coconut and lemon zest. Stir with a spatula to combine.
Add 1 teaspoon of vegetable oil to a slightly heated pan. Add about ¼ cup of the mixture. (Use the back side of a spoon to spread the mixture in the pan.)
Cook the pancake for about 2 minutes or until it turns golden. Flip it over and cook for another 2 minutes. Continue with the rest of the pancakes.
Keep the pancakes warm in the oven, set to 100* C (200* F), until they are all ready to serve.
Serve with maple syrup or honey and fresh seasonal fruit with a dash of tumeric
Tips:
The almond milk can be replaced with normal. I do not use lemon zest at all. I leave the mixture for at least one hour in the refrigerator to get more tight. Finally instead of maple syrup I use warm honey as well as some nuts!
