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:
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.
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.
Place 1 cup of milk, 1 egg, 2 teaspoons of vanilla and ½ a cup of cooked quinoa
into a food processor. Blend until the egg is beaten and the quinoa is incorporated.
Add 1½ cups of whole wheat flour, 2 teaspoons of baking powder, ½ teaspoon of salt and half of the shredded coconut. Blend the pancake batter until it is just combined. Do not overmix. It is OK if your batter is slightly lumpy.
Stir in the remaining coconut and set the batter aside for 5-10 minutes.
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.
Divide the pancakes between plates and top with the blood orange chia jam and spoonfuls of the citrus whipped ricotta.
These easy Coconut Quinoa Pancakes are a delicious and unique way to start your day. Try them out for brunch soon and come back to leave your thoughts below.
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