Pancakes always represent such a treat for me. Maybe because when I was little they were what we ate at restaurants, diners and other awesome places but never at home. Or maybe because they seem to me to be a symbol of mighty America in all its maple bacon glory. Anyway, a good healthy sugar and gluten free pancake recipe is not easy to come by and this warming cinnamon verison adapted from one by US domestic godess Martha Stewart is too good not to share.
The jam here really makes my heart sing. Just when I thought I had done everything I could with gojis, this little recipe popped up while I was on my travels and the timing couldn’t be better: packed with vitamin C and antioxidants they are exactly the boost we need as freezing February bears its cold windy skies upon us.
With some nut butter and goat’s yoghurt, this really gets you smiling. The jam is also very good with goat’s cheese (I have checked) and probably other cheeses too.
1 cup cooked quinoa
1/2 cup buckwheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
1 large organic egg, plus 1 egg white
1/4 cup nut milk
2 tbsp maple syrup, plus more for serving
A knob of coconut oil for cooking
In a bowl, mix together the dry ingredients: quinoa, buckwheat flour, salt, cinnamon and baking powder. Then add the egg, maple and milk and mix well.
Heat a pan or skillet on a medium heat with a little coconut oil and drop a couple of spoonfuls of the mixture in (or one large one if you’re a big pancake lover). Heat for 2 minutes until little bubbles appear and then flipnand heat on the other side for 2 more minutes. Remove from the heat, set aside to cool and repeat. Be careful not to burn them: lower temperature is always better than too high.
Continue until you have used all the mixture – alternatively you can keep it in the fridge for a day and use when you like.
Goji berry jam:
1 cup soaked goji berries
1/2 cup soaked dried unsulphured apricots
1 tbsp honey
Zest of one small orange
1 tsp psylium husk
Blend the gojis, apricots, honey, raspberries and zest until slightly chunky. Then add the psylium husk whike you blend until almost smooth, place in a jar and store in the fridge until you’ve gobbled every last morcel.
Keeps for up to one week.