For the blood orange chia jam
- 3-4 Blood orangesmall or medium, peeled, white pith discarded
- 2 tbsp Maple syrup
- 1 tsp Rose wateroptional
- 2 tbsp Chia seeds
For the citrus whipped ricotta
- ¾ cup Ricotta cheesewhole milk
- 1 tbsp Maple syrup
- 1 tsp Lemon juice
- 1 Blood orangezested
- ⅓ cup Heavy whipping cream
For the coconut quinoa pancakes
- 1 cup Milkuse more if needed to thin the batter
- 1 Eggs
- 2 tsp Vanilla extract
- ½ cup Quinoacooked
- 1½ cups Whole wheat flourwhite
- 2 tsp Baking powder
- ½ tsp Salt
- ¾ cup Shredded coconutor flaked, unsweetened
- Cooking sprayor coconut oil
Coconut Quinoa Pancakes
These Coconut Quinoa Pancakes are a delicious way to start your day! They are loosely based on a quinoa and coconut pancakes specialty which my local cafe had on one weekend. I loved them so much on Saturday, I went back on Sunday to have them again! Then they never appeared on the menu again, so I decided to make my own accompanied by blood orange chia jam and citrus whipped ricotta!
To make this recipe, start by preparing blood orange chia jam and citrus whipped ricotta. It sounds like a lot of work to make your own jam, but it’s very easy really! To make the delicious quinoa coconut pancakes, simply place milk, egg, vanilla and cooked quinoa in a food processor and blend until incorporated. Add dry ingredients and bring together to a batter. Stir in coconut and cook on a hot skillet.
To make this Coconut Quinoa Pancakes, you will need the following ingredients:
Steps to make Coconut Quinoa Pancakes
Make blood orange chia jam
Place 3-4 chopped blood oranges and their juices in a bowl. Add 2 tablespoons of maple syrup, 1 teaspoon of rose water and 2 tablespoons of chia seeds and stir well. Cover and refrigerate for at least 1-2 hours, stirring occasionally to prevent lumps forming. The jam can be stored in the refrigerator in a sealed jar for up to 5 days.
Make citrus whipped ricotta
Add ¾ of a cup of whole milk ricotta, 1 tablespoon of real maple syrup and 1 teaspoon of lemon juice to a food processor or use a hand blender. Blend until completely smooth. Mix in the blood orange or grapefruit zest. Whip ⅓ cup of heavy whipping cream in a bowl until stiff peaks start to form. Fold the ricotta mixture into the whipped cream and season with a pinch of sea salt. Refrigerate for up to 1 day.
Blend pancake batter
Add remaining ingredients
Place a large skillet over medium heat. Add coconut oil or cooking spray to the skillet and wait for it to melt. Ladle ⅓ cup of batter onto the skillet and spread it out to make a circle. Once bubbles appear on the top of the pancake, flip it gently using a spatula. Cook the other side until golden brown. Repeat the process with the remaining batter. It should make 12 pancakes.