Guilt-less Desserts & Treats for your Family
Some days my house feels like a zoo.
This morning I was awoken by baby penguins (or were they kittens this morning? I can’t keep up. My children’s species changes at least twice daily). Being woken by cute baby animals is a better start to the day than the deafening sound of the snoring rhino lying next to me. At breakfast I was greeted by 2 vultures who circled the kitchen in search of their meal. Once breakfast was served 2 little piggys filled their tummies as if they were off to market the next day. After the food had been eaten, and it was announced that the dirty dishes needed to be cleaned, 2 sloths emerged; sedately moving and frustratingly slow. When it was time to play 2 little cheeky monkeys made an appearance, jumping on the furniture and swinging from the chairs. Meanwhile, a grumpy bear emerged from his cave, awoken from his long slumber, in search of food and clean underwear. Whilst all this was happening the mother hen clucked along, picking things up, putting things away and keeping an eye on the zoo.
Life in the zoo is never boring, always messy, and a constant battle of the loudest animal in the pride. Feeding time at the zoo can be a challenge and creating new and interesting dishes takes a certain amount of quirkiness and insanity… like these Pancakes.
Don’t judge these pancakes until you’ve tried them! I’m not a Quinoa fan (I try and avoid all grains) but was recently asked to develop recipes using the ancient grain. After much porridge I stumbled on these Quinoa Cakes and thought I’d healthily them. My best gauge on whether a recipe is a success or not is if my husband goes back for 2nds. My poor boys have to endure a lot of strange recipes (like tonight’s dinner; a gluten free spaghetti pie) and whilst they indulge me with a first taste I know I’m onto a winner if there is silence at the dinner table and they’re plates are licked clean. These Quinoa Pancakes were a surprise success, so much so that that biggest boy in the house went back for thirds!
The Quinoa Pancakes have a slightly nutty flavour, which is balanced by the Vanilla Extract and the Cinnamon. They have a texture like a buckwheat pancake so are kid friendly to eat with their hands (or paws!). They are so tasty when served with cream and maple syrup (as all good pancakes should be!) and the toffee nuts add an extra sweet crunch. The toffee nuts are made quickly on the stove top; so much easier than using the oven! It means these breakfast/afternoon/”cause I want them now” Quinoa Pancakes with Banana and Toffee Nuts can be ready quickly.
- 1 Cup cooked Quinoa approximately 1/3 Cup raw Quinoa
- 1/3 Cup Arrowroot/Tapioca
- 2/3 Cup Almond Meal
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- Dash Salt
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 1/4 Cup Milk of choice
- 2 Tablespoons Maple Syrup or honey
- Banana sliced for serving
- Whipped Coconut Cream for serving
- Extra Maple Syrup or Honey for serving
- 1/4 Cup chopped Almonds
- 2 teaspoons Maple Syrup
- Cook the Quinoa- place 1/3 cup of raw Quinoa in a saucepan with 2/3 cup water. (The ratio is double the water to Quinoa). Bring to the boil and simmer on low, covered, for 12-15 minutes or until all the water has been absorbed. Gently fluff the Quinoa with a fork and allow to cool before using (the Quinoa can be cooled in the fridge)
- Whisk the Quinoa and dry ingredients in a bowl and whisk together.
- In a separate bowl, whisk the wet ingredients together.
- Add the wet mixture to the dry and stir together until combined.
- Use a fry pan and warm over a medium heat.
- Grease the fry pan and, using a 1/4 or 1/3 cup measure, pour the pancake mixture into the frying pan. Depending on your frying pan you may have room to cook 2 at a time.
- After 2-3 minutes, when there are visible bubbles on top of the pancake and the bottom is slightly browned, flip the pancake and cook for another 1-2 minutes, or until the bottom is slightly browned.
- Remove the pancake from the frypan.
- Continue with the rest of the mixture. It will make approximately 7 pancakes.
- Serve with Whipped Coconut Cream, sliced banana, maple syrup and toffee nuts.
- Place the maple syrup into a small saucepan. Add the chopped nuts and stir over a medium heat for 5 minutes, or until the nuts are covered in the maple syrup and slightly browned.