Wednesday, November 13, 2013

Exotic pancakes

Here's the recipe for the extra delicious pancakes I made for Wolfi back in Cannes. Hope you enjoy! :)

These are of course vegan, but also gluten and sugar free. I would assume you can use almost any flours instead of quinoa flours, if that's not your thing. Flax seeds are not needed with gluten containing flours, they are just for the binding effect. If you use coconut oil, remember to warm the milk a bit, so the oil stays liquid! The agave nectar is not necessarily needed, I just think it took away the bitter edge of the quinoa.

Exotic pancakes (inspired by my favorite Katie)
makes 26 small pancakes
  • 1 tbsp ground flax seeds
  • 2 very ripe bananas
  • 2 very ripe pears
  • 3 dl rice-coconut milk (or other desired veggie milk)
  • 1 tbsp melted coconut oil (any veggie oil is ok, they just add a different flavor)
  • 3 tbsp agave nectar (or some other sweetener or none)
  • 3 dl quinoa flours
  • 1 dl coconut flakes
  • 2 tsp baking powder
  • 2 - 4 very ripe persimmons for the "jam"
Mix the flax seeds, the fruits and all the liquids in a mixer until smooth. Pour into a bowl and let set for about 10 minutes. Mix the dry ingredients together and stir into the wet. Let the dough set another 10 minutes before baking. Use e.g. coconut oil for baking. If you make gluten free pancakes, I recommend to make small ones.  Serve with smashed persimmons, delicious!

~ Ilta

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