Rise and Shine with Sunshine Quinoa Pancakes
Hey there, fellow food adventurers! Are you ready to kickstart your mornings with a burst of sunshine and a stack of the fluffiest, most delicious pancakes you've ever tasted? Well, you're in for a treat! This week, I decided to ditch the usual breakfast routine and whip up something truly special: Vegan Quinoa Pancakes.
Now, I know what you might be thinking – quinoa in pancakes? Trust me on this one. These are not your average pancakes. They're light, they're fluffy, and they've got this incredible subtly crispy edge that'll have you reaching for seconds (and maybe thirds!). And the best part? They're packed with goodness to fuel your day the right way.
I'll be honest, I'm not the biggest pancake fan, mainly because I'm always so hungry in the morning that the thought of waiting around while they cook feels like torture! Plus, it's easy to overload with maple syrup, not always the healthiest. But these pancakes have changed my mind completely. This is why I now make them only occasionally – I do make it count!
The Magic of Quinoa Flour
The secret to these pancakes' amazing texture? Quinoa flour. It’s just ground quinoa that you can either buy or make at home with a spice grinder. This little gem adds a lovely, slightly nutty flavour and creates a beautifully light and airy batter. It also gives them that irresistible crispy edge. If quinoa isn't your thing you can use another gluten free flour of your choice but you might need to add a touch more liquid.
Let's Get Cooking!
These pancakes are a breeze to make – just a few ingredients, a bit of whisking, and you're on your way to breakfast heaven. Plus, there's a lot of scope to make this one your own with your favourite toppings. Speaking of toppings, this is where it gets really fun. We're talking a rainbow of seasonal fruits – think juicy mangoes, ripe peaches, plump plums. And of course, a generous drizzle of maple syrup because, well, why not?
Here's what you'll need:
Ingredients:
- 125g (1 cup) quinoa flour
- 1 tsp gluten-free baking powder
- ½ tsp gluten-free baking soda
- 240ml (1 cup) plant milk of choice
- 2 tsp lemon juice
- 4 tsp maple syrup
- 1 tbsp mild coconut oil for frying
Toppings (Get Creative!):
- Maple syrup (of course!)
- Seasonal fruit
- Chopped and toasted almonds
Method:
- In a mixing bowl, whisk together the quinoa flour, baking powder, and baking soda.
- Pour in the plant milk, whisking until smooth.
- Add the lemon juice and maple syrup, whisking to combine.
- Heat a non-stick frying pan over medium heat and brush with a touch of coconut oil.
- Ladle two tablespoons of the pancake batter onto the hot pan per pancake.
- Cook for 2-3 minutes on one side, until bubbles start to appear and burst, then flip.
- Cook for another 2-3 minutes on the other side, until golden brown.
- Stack your cooked pancakes in a warm oven while cooking the rest.
- Serve with your chosen toppings.
Tips for Pancake Perfection:
- If you're using thin plant milk, add a tablespoon of nut butter (like almond) for a richer taste. This is totally optional but it does add a lovely extra layer of flavour and texture.
- Don't flip the pancakes too early! Let them cook on one side until bubbles form and burst.
- Remember you can always make your own quinoa flour by grinding raw quinoa seeds in a coffee or spice grinder.
A Few Fun Flavour Twists!
- Berry Blast: Add a handful of fresh or frozen berries to the batter or top with berry compote.
- Choco-Nutty: Whisk in a tablespoon of cocoa powder and top with a drizzle of nut butter.
- Spiced Delight: Add a pinch of cinnamon, nutmeg, and ginger to the batter for a warm, comforting flavor.
Enjoy the Goodness
These Vegan Quinoa Pancakes are not just a breakfast – they're a celebration of wholesome, delicious eating. They're perfect for a lazy weekend brunch, a quick weekday breakfast, or any time you need a little pick-me-up. So gather your ingredients, put on some music, and let's get cooking!
Happy Flipping!
Ava