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CARDAMOM QUINOA & SPELT PANCAKES

Serves: 2

Cost CuttingQuick Make

The blend of quinoa flour and either spelt or wheat in these pancakes makes them light and easy to digest, providing a good balance of protein and carbohydrates. Accompanied by a necessary crunch of pecans and pumpkin seeds tossed with maple syrup cinnamon and, lastly, something creamy and yoghurty but made with soaked cashews... luxurious and delicious. You only need a little to enjoy a lot.

CARDAMOM QUINOA & SPELT PANCAKES Recipe: Veggie Magazine

Ingredients:

For the pancakes:

50g quinoa flour

50g spelt or wheat flour

200ml almond milk, or any milk of choice

1½ tsps baking powder

1 tbsp maple syrup

2 tbsps chia seeds

1 tbsp flax seeds

For the toppings:

10 pecans

1 tbsp pumpkin seeds

¼ teaspoon coconut oil

2 tsps maple syrup

¼ tsp cinnamon

For the vanilla cashew yoghurt:

3 tbsps cashews

80ml almond milk (or could use water)

1½ tbsps maple syrup

½ tsp vanilla essence

Serve with:

Mixed berries

Maple syrup

method:

  • Start by soaking the cashews either overnight or for a couple of hours if you can - the longer you soak the more smoothly they blend and they're easier to digest. When ready to blend, pour out the water from the cashews, and blend the soaked cashews together with the rest of ingredients in a high speed blender. It should be a thick milkshake like consistency.
  • Combine the ingredients for the pancakes and whisk together quickly with a spoon or fork. To make the pancakes, melt a few drops of coconut oil and pour two tablespoons of the batter into a small pan. I like my pancakes to be thinner but if making them thicker then just make sure you cook them for long enough.
  • Let the pancake cook on one side for a few minutes on low heat until the top also looks fairly cooked. You can also add a few drops of oil on the edges of the pancake if you like - this helps it to cook quicker and become more brown. Flip the pancake over and cook on the other side for another few minutes until golden brown on both sides, adding a few more drops of oil around the edges when turning.
  • You can also make the pecans and pumpkin seeds in advance by melting the coconut oil in a small pan, adding the nuts, seeds, maple syrup and cinnamon and stirring for a few minutes. Let them cool down so that they become crunchy.
  • Present the pancake or pancakes with the cashew yoghurt drizzled over, a handful of nuts and seeds, a little more maple syrup and some berries.
Print Recipe www.miramanek.com
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