Don't knock them until you've tried them! These pancakes will convert any Quinoa skeptic; husbands included!
1Cupcooked Quinoaapproximately 1/3 Cup raw Quinoa
2TablespoonsMaple Syrupor honey
Bananasliced for serving
Whipped Coconut Cream for serving
Extra Maple Syrup or Honey for serving
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.