Quinoa Pancakes w/ Caramelised Ginger Pancakes

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Fluffy stacks of gluten free hot cakes, topped with creamy coconut yoghurt, spicy sweet bananas and earthy crunchy walnuts. 

ahhhhh heeellllooo??? 
need we say more, recipe below…


Makes 8-9 pancakes

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Pancakes:
3/4 cup of rolled oats or buckwheat
3/4 cup quinoa flakes
2 ripe bananas
Juice of 1/2 lemon
1 Tbsp honey
1 tsp baking soda
1/3 cup coconut/ nut milk
1 tsp Heilala Vanilla Bean Paste
1 tsp cinnamon
1 tsp ginger
Pinch salt

Ginger Bananas:
1 banana, peeled and sliced either lengthways or in chunks
1 Tbsp coconut oil
1 tsp honey
1 tsp freshly grated ginger
Handful of walnuts, roughly chopped

To Serve:
Coconut yoghurt
Extra honey to drizzle

Method:
Add all the pancake ingredients to a blender, blend until a smooth batter is formed.

Heat some coconut oil in a non-stick pan over medium heat. Drop about 1/4 cup of batter into the pan and spread into a circle. Cook for 2-3 minutes over medium heat or until you can easily slide a spatula underneath. Flip and cook for 2-3 minutes on the other side. Remove from the pan.

Repeat until all the batter is used up. I got about 8-9 medium sized pancakes.

For the bananas, heat the coconut oil, honey + ginger in a pan. Stir in the banana slices + walnuts. Cook until banana is nice and caramelised (~5-8mins).

Divide pancakes between plates and top with coconut yoghurt + ginger bananas. Finish with a drizzle of honey.

Enjoy x

Rosa Flanagan