It’s been an age since I was last here. There are many factors to blame for my disappearance- a growing bump to care for, a very active toddler to keep happy, an immense road trip, and lots of recording jobs- not that its good to look for something to blame, but it’s been a pretty busy time!
Despite my online absence, my kitchen presence has been very much happening, of course we still need to eat good stuff. Check out my Instagram feed for my latest offerings.
This morning saw the creation of some quinoa flour pancakes. I’ve never tried quinoa flour before, but it was on offer in our local supermarket so I decided we’d need to try it. Quinoa is one of those incredible wonder foods, packed full of everything you need to make you a protein filled, super strong, vitamin bursting, disease fighting kind of super human. I’m no nutritionist, but do look into the health benefits of eating quinoa- there are hundreds.
Pancakes in our house need to be quick. Once the littlie is lifted out of her cot, and plonked in front of her book shelf, colouring, or CBeebies, we have approximately 15 minutes to get our act together. So rest assured- these are toddler tested, and toddler approved. They are a ‘chuck it all in the mixer’ kind of affair that need no fussing or faffing. I should also point out that this recipe is vegan, for no reason other than I like to give our bodies a rest every now and then and offer a little plant based meal if I can. You can easily sub the chia ‘egg’ for real egg, and the almond milk can be switched to whichever milk makes you happy.
For the quick fruity compote recipe, check out my post on super fast jam two posts back…
Recipe (yields 12 medium sized pancakes):
- 1 cup quinoa flour
- 1 tsp baking powder
- 1/2 tsp bicarb powder
- 1 banana
- 1 tbsp cinnamon
- 3 tbsp chia mixed
- 3 tbsp water
- 1 cup almond milk
For the compote-
- 1 – 2 cups any soft fruit/berries
- enough water to cover
- 2 tbsp chia seeds
Prep/equipment- NutriBullet/processor/blender of your choice, griddle/frying pan, saucepan and spoon
- Put the fruit into your saucepan and add enough cold water so that the fruit is almost covered. Gently warm the fruit for ten minutes, and keep your eye on it so that it doesn’t cook too quickly. If it looks like it needs a bit more moisture, add some more water, but don’t drown it.
- Mix chia and 3 tbsp water in a cup, and leave to work their magic for 5 mins.
- Place all pancake ingredients (including chia ‘egg’) in blender/mixer and whizz together until you have a nice thick batter.
- Heat a pan and add coconut oil, then dollop in the pancake batter. Once the batter is in, reduce the heat to medium low.
- Once little bubbles form, usually after 3-4 mins, turn the pancakes over and cook for the same amount of time. Low and slow is the key, to keep the pancakes soft and fluffy.
6. Meanwhile, the fruity compote should be soft and bubbly by now, so take off the heat and mix through the 2 tbsp chia seeds- set aside to cool while you finish cooking the pancakes.
Instead of chia, you can substitute with an egg, and again the milk can be any milk you prefer. I haven’t added any extra sweeter, other than the banana, so you may fancy adding some maple syrup, honey or vanilla extract to give it an extra boost.