I never get bored of messing around with pancake ideas they are a Sunday morning ritual in the apartment and I love making giant stacks, its very important to me that the mix is easy to work with, and by that I mean flip, there is nothing more soul destroying than putting lots of prep time into the batter and having broken pancakes and a big mess on your plate.I do use circular molds that are actually meant for frying eggs the keep my pancakes all the same size, they are worth getting if you are like me and love making stacks! I picked them up in Stock on south king street but most cooking/baking stores have them!
Cooks in Minutes
- 1 cup quinoa (uncooked) – I used red quinoa but white is fine
- 1/2 cup whole flaxseeds
- 2/3 cup coconut milk
- 2 tsp cinnamon
- 1 tsp vanilla essence
- 2 small bananas or 1.1/2 medium
- 3 tbsp coconut sugar /or granulated sweetener of choice
- **optional handful of raisins (recommended) or other dried fruit
- Firstly start by placing the uncooked quinoa and flaxseed into a food processor, blend into a fine flour (I used by nutri-bullet).
- Add in the rest of the ingredients and blend until smooth, it should be a very thick batter.
- Heat the frying pan with a little coconut oil or oil of choice, spoon the mixture on spreading it using the back of the spoon, turning over once the bottom is cooked (about 2.1/2 minutes on each side).
* Tip for cooking pancakes – most people heat the pan on full and never change the setting once they start. This is how you should cook pretty much all pancakes recipes-start with the heat high and slowly bring it down to medium once the batter has been poured. Sometimes you might find by the time you are making the last few pancakes they are burning on the outside yet still a little uncooked on the inside, this will just help avoid that and keep your pancakes nice and consistent.