I went out to lunch a few weeks ago with a friend and we decided to try a café that had recently opened up just two doors down from our usual. Why not? We said. Their philosophy is wholefoods with a focus on raw, vegan, organic and gluten free options.
I’d just like to say : I am SO happy we went there because if we had stuck to our usual place, I wouldn’t have tried their amazing quinoa pancakes and this post would not exist.
They served two stacked pancakes with super yummy vegan coconut icecream, dripping with pure maple syrup and scattered with fresh berries. OH EM GEE When the waitor asked how our meal was I unashamedly said it was amazing and asked for the recipe from the chef. Of course he laughed me off and I never did get that recipe but the idea was there and I went home to develop my very own version of their quinoa pancakes.
These are super healthy because, well, Quinoa and everyone knows quinoa is a superfood. Have your superfood pancakes with some homemade coconut yoghurt on top and you’ve got a winning breakfast that will fill you up until at LEAST lunch time (seriously, they’re SUPER filling).
- 2 cups cooked quinoa (about 3/4 cups uncooked)
- 1 1/2 cups Gluten Free Flour
- 1 tspn baking powder
- 3 tablespoons aquafaba
- 1 cup non-dairy milk
- 1 tablespoon melted butter
- 1/4 cup sugar (optional)
- Coconut Yoghurt (to serve)
- Berries (to serve)
- Maple Syrup (to serve)
- If you haven’t already, cook quinoa in a covered pot with a water:quinoa ratio of approximately 2:1. Simmer until water has been completely absorbed. Stir and let cool.
- When cooled, combine quinoa with flour, baking powder and sugar.
- Add melted butter, milk and aquafaba. Combine well to form a thick batter. Add more liquid or flour to adjust if needed.
- In an oiled/greased fry pan, cook a small amount of batter to test. Adjust heat or batter if needed.
- Cook pancakes until browned on both sides.
- Serve hot with coconut yoghurt, berries and a generous serving of pure maple syrup.