Coconut & Quinoa Pancakes

Coconut_Quinoa_Pancakes

She had folded up her dress into an impromptu bag and filled it with sea shells in all sorts and sizes. “Dad, I’m taking these home” Elsa said while looking at me with a wrinkled nose and sharp mouth. I think she was waiting for me to tell her that we couldn’t fit anything more into our bags, but this time I gave in: “Sure, you can have them in your room when we are back home.”

We have reached the last leg of our trip and in just a few days we are flying home to Stockholm. It’s a bit sad but at the same time exciting to get back into our home and kitchen.  Eeeh, who am I fooling? We are absolutely devastated and are constantly trying to think of different excuses to stay here: “What if we got infected with a virus so we weren’t allowed on the airplane…” or “What would happen if one of our passports was eaten by a dog?”. Seriously, this trip has been unreal. We have connected with so many friendly people in Sydney, Melbourne and across New Zealand. Been invited to breakfasts, lunches and dinners by persons we had never met before and also got the chance to meet a bunch of readers on picnics, signings and events. We are now spending our last days revisiting our favourite spots, soaking up the sun and filling our bags with Elsa’s sea shells.

We have a chapter about traveling with kids in our latest book, but considering how many questions we have received on the subject while we have been here, I think we might write something more about it in a later post.

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We tested and photographed this pancake recipe before we left Sweden, with the intention to post it while we were away. But somehow we completely forgot about it, until now. This is a recipe from our absolute favourite cookbook from 2014, Amy Chaplin’s At Home in the Whole Food Kitchen.

What made us choose this recipe among the many great ones in the book, was that this was a gluten-free recipe with only one egg and a suggestion on how to make it vegan (with a chia egg). We love pancakes but always seem to make ours quite heavy on eggs, so we have been on the look-out for good vegan breakfast pancakes. And these deliver! They have plenty of texture and body. And apart from the quinoa soaking overnight, they can be done in no-time (or as Amy puts it: “they’re the fastest pancakes you’ve ever made”)

We can’t recommend her book enough. If you like our food, you are going to love Amy’s. Her book was released in the US last year and will be out in Australia and the UK in June. 

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The pancakes are perfect together with our homemade Clementine Jam. We have been experimenting with different citrus jam and marmalade recipes all winter. The photos show a cooked version, but since then we have grown much fonder of a simpler uncooked version using chia seeds. What we like about it is that it keeps the fresh flavours from the citrus whereas cooked jams and marmalades become a tad bitter and overly sweet. This Citrus Chia Jam is very easy to make and taste just like sun-ripe citrus fruits.

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Coconut & Quinoa Pancakes (recipe from At Home in the Whole Food Kitchen by Amy Chaplin)
Makes ten 4-inch / 10 cm pancakes

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water
1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant
3/4 cup / 60 g unsweetened desiccated coconut
1 cup /250 ml unsweetened almond milk
1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes
2 tbsp melted extra virgin coconut oil (more for cooking)
1/2 tsp ground vanilla
1 tsp baking powder
1/2 tsp cinnamon

zest of 1 lemon

Drain and rinse quinoa, and place it in an upright blender. Add oats, ¼ cup coconut, almond milk, chia egg (or regular egg), coconut oil, vanilla, baking powder, and cinnamon. Blend on high speed for about 40 seconds or until completely smooth, scraping down sides as necessary. Add remaining coconut and lemon zest and stir with a rubber spatula to combine.

Warm a wide cast iron skillet over medium heat; add about 1 teaspoon coconut oil and spoon in ¼ cup batter for each pancake. Spread the batter out a little with the back of a spoon to make a 4-inch pancake. Cook for about 3 minutes or until surface is covered with bubbles and bottom is golden and beginning to brown. Flip and cook for another 2 minutes or until golden brown. Remove from skillet and repeat with remaining batter.

These pancakes are best hot off the pan, but they can also be kept warm in a 200ºF / 90°C oven as you cook the whole batch. Serve with Quick Citrus Chia Jam or fresh fruit and a dash of maple syrup.

Quick Citrus & Chia Jam
5 mandarins or citrus fruits of choice, peeled and most of the white rim discarded
2 tbsp honey or maple syrup (more or less depending on the sweetness of the citrus fruits)
1-2 tbsp chia seeds

Peel two of the mandarins and chop the slices into small pieces that you place in a small bowl. Cut the remaining mandarins in half and squeeze out all the juice into the bowl. Add honey and chia seeds. Use a fork to whisk until all is combined. Leave in the fridge for a few hours or overnight, whisk once or twice to prevent the chia seeds form forming lumps. The chia seeds will bind the juice into a jam-like consistency. Store in a sealed jar in the fridge for up to 3-5 days.

 

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PS. Green Kitchen Travels is being released in German, Dutch, Swedish and Danish during these next couple of weeks. Check out our book page for more info!

62 Comments

  • Wow, these pancakes look amazing and I can't wait to try the jam - what a great combination!
  • Emma
    Absolutely delicious! Thank you for generously offering up such beautiful recipes!
  • Sofia
    We are always looking for great pancake recipes, thank you! We just moved to Stockholm after 4.5 yrs in Brooklyn and would LOVE to switch our U.S. Vitamix blender for a model adapted to the EU market (220 Volt). Anyone interested? Crossing fingers that we will find someone that is about to move across the Atlantic. We miss using it SO much. Thanks everyone.
  • Safe trip back home to the 4 of you! And after our almond and coconut favorites, yet another pancake to try on Sunday!
  • Love Amy's book too! And this chia jam is simply genius, as are all your recipes :)
  • Adriana
    I made these today, we really enjoyed them. The flavor of the lemmon zest is so nice. I was in a hurry, didn't see all the instructions and put it all together in the blender. It was not grainy at all, different texture maybe a little dry, but very good, we had then with maple syrup. A great alternative to flour. I would like to ask if you think these can be frozen to be kept on hand. Thank you :)
  • Dear David & Luise, I made these today and although the taste was delicious, the texture was very grainy. Do you think I need to soak my quinoa longer next time? Thank you for the recipe! Marieke
  • Willa
    These would be perfect for Sunday brunch! So good to find good vegan pancake recipes that are actually good for you. Quinoa is such an amazing ingredient! foodbywilla.blogspot.co.uk
  • Genius, quinoa in pancakes. Who would have thought! I made these pancakes for breakfast this morning and they were gorgeous! Didn't have any lemon zest but they still turned out beautifully. I sense these will become a weekly breakfast for us!
  • This post is delightful- excellent photos. I'm so excited to try this out
  • The experience you have made is so enviable and I think traveling is a great experience for children too, they can learn so much from that - in this case Elsa can :) About the recipe, I'm in love with Amy's cookbook, it's full of simple and more complex recipes, perfect for every day and for more formal occasions. Thanks for the vegan version of her pancakes ^_^
  • Hope to get my hands on this book :) btw the link for this post I received via email took me to your previous frittata post ...not sure if some issue with the link ? THanks for this post and have been loving your pics and wonderful experiences in AU/NZ on Instagram
  • This seems to be a very nice recipe. Fairly easy to make and healthy. Also it looks really tasty. Thumbs up!
  • These will be great to make for the kids in the morning. I have all the ingredients in my pantry.
  • Sarah Roberts
    These look amazing! I love using soaked whole grains instead of flour in recipes--more nutritious and cheaper, too! For those of us who don't eat oats... any thoughts on using quinoa flakes instead? I think I remember that quinoa flakes soak up more liquid than oats, so I might try using 1/3 cup instead...
  • I love this book and it is great to hear you feel the same :) I've not tried this particular recipe yet, but it sounds deeelish!
  • Kate
    Can I replace the oats with buckwheat flour for a Wheat free version? Would I need any more or less bucjwheat flour? Thanks x
  • These pancakes look super yummy! I love that they can be made egg free. Can't wait try that chia jam also!
  • Kristen
    I couldn't agree with your more about Amy's beautiful cookbook. I have been obsessed with it for 5 months now but somehow the superfood oatmeal has overshadowed all other breakfast recipes :) I will try these tomorrow. Safe travels back to Sweden...Western Canada is beautiful in the summer (winter too, but you guys get enough winter in Sweden) and we'd be happy to have you for a visit too!

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