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.


  • Andrea
    Hello, I just started making these pancakes in the batter was so thin. I figured that must not be correct. The recipe needs to be restated so that it is more clear. This actually needs two Full cups of cooked Full cups of cooked kaniwa
  • Marie
    Hi there ! I've had the same problem as Liz and Lil and I had to add some flour in the end... It taste pretty good though ! Thanks :)
  • […] Green Kitchen Stories Kaniwa Coconut Pancakes […]
  • […] Kaniwa and Coconut Pancakes from Green Kitchen Stories Kaniwa Winter Salad from Earthsprout Farewell to Summer Salad from My New Roots Kaniwa Confetti Salad from Veg Kitchen Spring Kaniwa Salad from Vanille Verte […]
  • Johanna
    This recipe is fantastic. Really, it tastes so so so good. Thank you!
  • […] – simmer 1 part kaniwa and 2 parts water over low heat for 15-20 minutes. Incorporate Kaniwa into breakfast, lunch, dinner or even dessert to start reaping all the […]
  • Kathy-Lee Westergom
    Hey hey hey those pancakes look D-I-V-I-N-E! Wished we had cherries and prune season right now but I sure am looking forward to try those pancakes at least! I don't have any kaniwa but I have some amaranth in my cardboard, with which I wanted to experiment! Yet I do have one little question before I can try this recipe Is the 1 cup of kaniwa raw or already cooked? Because if I would cook 1 cup of amarant, I'd end up with 3(!) cups of them because the package always suggests to cook them with three times the water ratio. Would you be so kind to help? Thanks!
  • Thank you for sharing your info. I truly appreciate your efforts and I am waiting for your next post thank you once again.
  • Carly
    Hi guys! Is the 1 cup of Kaniwa in the ingredients raw or 1 cup already cooked? Looking forward to trying these! :)
  • Naja
    The flavour of this recipe is just divine! However, I tried to make pancakes out of this batter (I used quinoa instead of kañiwa) but the ingredients just didn't come together. You need to either add some flour or used the batter for a smoothie (and leave the eggs out if you're afraid to catch salmonela).
  • [...] greenkitchenstories.com via Peruvian Superfood on Pinterest       Ingredients: Pancakes: eggs, bananas, coconut milk, [...]
  • Many thanks for this fantastic recipe, I am a Peruvian living in Norway and OMG this is such a great way to enjoy the nutritious Andean grains from my dear country! Booked for this Sunday's brunch and I will also recommend it in my blog. Have a wonderful day!

Leave a comment