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Pancakes With Orange Blossom Honey
What's great about it
Here is a delicious gluten free and healthy recipe for pancakes that is 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, caramelised 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.
Ingredients
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 organic eggs
½ teaspoon baking soda
2 bananas - smashed
Method
- Combine whole quinoa, flaxseed and milk.
- Soak for at least 1 hour...but best overnight.
- Place into a high speed blender (I use 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.
Notes and Inspiration
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
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.
- Serve with thick natural yoghurt
- Scatter over roasted hazelnuts
- Serve with banana honey and LSA
- Serve with my blueberry jam
- Grated apple can be used in place of banana.