Kañiwa & Coconut Pancakes

It’s done. We have booked our plane tickets to USA, we leave two months from now. It feels great knowing for sure that our trip together really will happen. First stop New York. Five days later we hit San Francisco. And after a while there we will drive south, meeting a couple of fellow bloggers on the way. We are so grateful for all your comments about what to see and where to go, and we will try to look up as many of your tips as possible. After 90 days in California we still don’t have a clue where to go to next. But when we know you know.

With America on our minds we made pancakes. Even if these look a little bit similar to traditional american pancakes with lots of syrup, sugar, butter and flour – they are not anything close to it. Our version is completely flour and sugar free. Instead these pancakes contain Kañiwa, a peruvian grain similar to quinoa – but with a higher protein level. Totally nutritious and gluten free. And what might look like maple syrup is actually natural fruit syrup from cherries and prunes.

We don’t need to write that pancakes are yummy, you all know that already. So let’s eat.

Kañiwa & Coconut Pancakes with Chunky Cherry & Prune Syrup
Serves 4-6 persons

Make the fruit syrup a couple of hours in advance, since it needs some time in the fridge. Kañiwa can easily be substituted with quinoa or amaranth – all these grains are gluten free.

6 eggs, lightly beaten
3 bananas
1 cup coconut milk
1 cup Kañiwa (cooked according to the package)
1 cup coconut flakes
1/2 tsp salt
1/2 tsp cinnamon
a pinch of cardamom

coconut oil

Mash the bananas with a fork and mix in a bowl together with all the other ingredients.
Or, pour eggs, bananas, coconut milk and spices in a blender. Blend for about a minute. Add the kañiwa and the coconut flakes and stir around.
Fry the pancakes on both sides in coconut oil on medium heat. Serve with a spoonful of Chunky Cherry & Prune Syrup.

Chunky Cherry & Prune Syrup
12 cherries
7 prunes
1/2 lemon
1 tbsp agave syrup
a pinch of ground clove

Chop the fruit in quite small pieces and throw them in a bowl. Squeeze the lemon juice over the fruit and add agave syrup and cloves. Stir it all around with a spoon, you can mash it a little bit to help release the fruit juices. Cover the bowl with plastic and put in the fridge for a couple of hours.

51 Comments

  • Hooray for an NYC visit! Are you planning on stopping by Pure Food? Let me know if you need any tea shop suggestions! There's a fabulous tea spot, Radiance Tea House & Books (http://bit.ly/b81aJ7 & http://bit.ly/a2nt9V)
    • Hi Alexis, we haven't really planned what to see in NYC yet. We are grateful for all the suggestions we can get. Radiance Tea House looks wonderful. Feel free to e-mail us if you have any other favorites. Thanks! /David
  • I love those. They look so delicious. I've never heard of Kaniwa before, but will definitely have to check it out. This is my first visit to your beautiful blog but definitely won't be my last :) Fantastic stuff!
  • YAY for the Top 9! Congratulations!! Let me know when you guys are in San Francisco- I would absolutely love to meet you :)
  • These look wonderful! How would you describe the taste of kañiwa? does it have the same nutty qualities as quinoa? I will have to keep my eye out for some, I have not heard of this grain (or is it a seed?) before!
    • Hi Jenn, Kañiwa tastes quite similar as quinoa. One advantage with kañiwa is that it doesn't contain any saponins (quinoa does), which gives it a less bitter taste. And I think it classifies as a grain :) /David
  • Jessie
    I am sooo excited to see this post! My boyfriend is gluten-intolerant which means I can't indulge in flour-y goodness without the guilt! I will definitely be trying this recipe this weekend :) Also, I am very glad to see that the grain has more protein then quinoa, I am always trying to find a way to cut down the CHO and add more protein in my diet. p.s. as a Californian, I can safely say you will LOVE it! Enjoy your trip!
  • If you decide to head north, please let me know! We'd love to have you stay with us in Seattle.
    • Hi Dana and thanks for the invite. If we head north we will indeed let you know! /David & Lusie
  • These may just be the most beautiful pancakes I've ever seen! I love the look of the Kañiwa. I may have to substitute quinoa - I imagine it imparts a lovely texture to the pancakes.
  • I grew up in a household where I was the loan coconut lover. Almond Joys are my favorite candy, Pina Coladas are fantastic beverages, and I go gaga over coconut macaroons. Now I'm married to a man who doesn't like coconut either. Maybe I need to make him these pancakes and trick him into liking it. Do you think that'll work?
  • erica
    hey, congrats on coming to overseas to us, so exciting, thank you for this amazing recipe. can't wait to try it!
  • I have been searching on the internet hoping to get some ideas on the way to get our website coded, your overall design and style and design are great. Did you actually code it yourself or did you employ a coder to get it done to suit your needs?
  • OH, kañiwa has been on my must-find list for a while, so fun to see it in a recipe! These look wonderful, I must try them. I recently found out I tolerate duck eggs - hooray! - so I'm re-exploring the wonderful world of eggs again. Glorious! Enjoy your travels through the US, how wonderful and exciting. California is wonderful. If you find yourself anywhere near Minnesota (unlikely, but you never know...), drop me a line! ;) Kim | www.affairsofliving.com | @eatingfreely
    • Hi Kim, hooray for being able to cook with eggs! It must be a wonderful feeling to suddenly have access to a zillion recipes that were impossible before. Thanks for the invitation! We haven't planned to see Minnesota, but you never know... /David
  • Christine
    How do you guys come up with all these delicious recipes?! Outstanding! (darn! its made me quite hungry) ;)
  • Why does this pancake need so many eggs? Would the recipe work with 2-3 eggs + water? What do you think?
    • Hi Zita! We made quite a big batch of these pancakes; hence the amount of eggs. If you want to make a smaller batch you can just use half of all the ingredients. If you want to make a little simpler version of these pancakes you can try this recipe instead. /David
  • Congrats on your upcoming trip. I hope you love your time here. These pancakes look great, though I thought they were poppyseed from just the photo. Always interesting learning about a new grain.
  • Wow, these look so delicious! I will definitely be keeping my eyes open for them. I've been making pancakes from fermented oats - healthy but pretty boring (I spice it up with a lot of cinnamon)...yours sounds much better!
  • This looks so amazing, I can't think of anything else to say but WOW!!!
  • they look amazing! I like the speckled pancake look, very cute. I would love to meet you guys as your driving south if you have the time!
    • Hi Sara! Yes it would be fun to meet up. We will let you know when we are in the san diego area. /David & Luise
  • can't wait to meet you guys. and just so you know you are welcome to spend thanksgiving (food feast like no other) with us. we spend it with my husband's grandma who is 96 years old and her 10 children and their children and spouses and as many friends as possible. come!
  • Jennifer L.
    My wee one is allergic to eggs (gluten and garlic)! How sad for our pancake making endeavors! Gluten-free vegan food definitely makes cooking interesting. I wonder when we'll start seeing Kañiwa in the health food stores here? It sounds exciting. These pancakes look delicious! We'll hurry and try out the syrup. Hooray for getting tickets to the US!

Leave a comment