Pancakes With Orange Blossom Honey

Screen Shot 2016-05-05 at 3.42.57 PMBy Teresa Cutter. Here is a delicious gluten free and healthy recipe for pancakes that are made from quinoa. They are perfect for a Sunday morning breakfast drizzled with the seductive flavours of orange and vanilla and even more indulgent when I’ve scattered over some lightly roasted hazelnuts. Feel free to use other toppings such as berries, roasted rhubarb, caramalized apple or just a light drizzle of honey. It’s important to use the whole seeds when making these pancakes as they produce the best results and a delicious pancake. Don’t use the flour as it will give it a bitter flavour that you won’t enjoy.

What’s good about them:

Technically quinoa is not a grain, but a relative of green leafy vegetables like spinach. It’s gluten free and has a low GI of 53 plus it’s a complete protein which means that it contains all the essential amino acids that the body needs for repair. It’s also a good source of lysine, an amino acid important for tissue growth and repair, which makes it a perfect meal after a hard sunday morning workout. Your body needs protein for repair and quality carbs to replenish glycogen and quinoa is a good source of both. The whole eggs will also boost the protein and ground flaxseed adds a boost of omega 3 which is important for brain health.

Makes 10 pancakes

200 g (7 oz) quinoa (whole raw grain)
1 tablespoon ground flaxseed (linseed) or chia
375 ml (1 ½ cups / 13  1/4 oz) your choice of milk (soy, almond, dairy, seed)
1 teaspoon vanilla extract or paste
1/4 teaspoon ground cinnamon
2  free range / organic eggs
½ teaspoon bicarb soda (baking soda)
2  bananas – smashed

Orange Blossom Honey (optional)
2 whole oranges
2 tablespoons honey
1/4 teaspoon orange blossom water – optional (if you have it in the pantry)
1 teaspoon vanilla extract or paste

Combine whole quinoa, flaxseed and milk
Soak for at least 1 hour…but best overnight
Place into a high speed blender* like a Vitamix along with vanilla, cinnamon, eggs and baking soda
Blend until smooth and creamy
Remove and fold in the smashed banana by hand, but don’t blend
Cook in a pan over low-medium heat until golden
Serve with orange blossom honey or your preferred topping

To Make orange blossom honey:
Combine the zest of 1 orange and the juice of 2 oranges in a pan with the honey and vanilla.  Add the blossom water only if you have it – it will add another layer of flavour.
Reduce the liquid until thickened then spoon over the pancakes.

Serving suggestions and notes:
Serve with thick natural yoghurt
Scatter over roasted hazenuts
Serve with banana honey and LSA 
Serve with blueberry jam
Grated apple can be used in place of banana.

*It’s important you use a good high speed blender for making these pancakes. The final pancake mix should look creamy and smooth before cooking.