The Musette: vegan quinoa pancakes

My beloved was heading off on an insane four-day trip to Bangkok and I wanted to give him (and me) a breakfast treat before he left. I had a few frozen blueberries in the freezer which I turned into blueberry compote with the addition of the juice and zest of an organic lemon and two tablespoons of my home-made strawberry jam, though any red/black jam will do.

I also had a spot of quinoa flour lurking in the bottom of one of my storage jars which I toasted in the oven and then cooled before using in the recipe instead of the oat flour I typically use. I also added some coconut flour which I’ve found greatly adds to their texture making them ultra fluffy, but also moist and tender. Consequently they soak up the compote and maple syrup, but don’t fall apart when you cut into them.

Ingredients (enough for two hungry cyclists)

  • 50g (1/2 cup) almond flour
  • 2 tbsp arrowroot starch or cornflour
  • 2 tbsp coconut flour
  • 2 tsp baking powder
  • 1/2  tsp sea salt
  • 1 1/4 cups plant-based milk, I used unsweetened almond
  • 2 chia or flax seed eggs (2 tbsp chia seeds or flaxseed meal plus 6 tbsp filtered water)
  • 1 tbsp maple syrup
  • 3 tbsp vegetable oil, I used grape-seed

Method

1. Preheat a non-stick griddle or flying pan over a medium heat.

2. Whisk together the chia seeds or flax meal with the water and set aside to gel.

3. In a large mixing bowl, whisk together all the dry ingredients.

4. Whisk together the milk, oil and syrup then add the “eggs” whisking again to incorporate. Then pour wet into the dry ingredients until a smooth, thick batter forms.

5. Pour ¼ cup of batter onto the pan and flatten slightly. Cook the pancake until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other side is golden brown. Repeat until no batter remains – typically makes six pancakes.

6. Serve warm with compote or fresh berries and pure maple syrup – enjoy!