Quinoa Pancakes with Berry Compote

By BClover

This pancake recipe was published in our local PCC monthly circular. They are wonderful topped with cashew cream and homemade berry compote. A very filling, high protein breakfast.

Ingredients

• For Compote:
• 2 cups quinoa flour (if not available, grind several batches of quinoa in coffee grinder until fine)
• 2 Tbsp baking powder
• 1/4 tsp baking soda
• 1/2 cup raw cashews
• 1/8 cup canola oil
• 2 cups warm water
• 1 tsp vanilla extract
• 1/4 tsp ascorbic acid dissolved in 2 Tbsp water (or 1/4 tsp apple cider vinegar or 1 tsp lemon juice if not avoiding citrus)
• 1 tsp maple syrup
• 1/2 bag frozen berries, any type
• 1 Tbsp maple syrup
• 1 tbsp water

Preparation

Step 1

Start the compote first. Heat the berries, water and maple syrup in a small saucepan on high heat until boiling. Reduce head to medium and high and allow to cook, stirring occasionally, for about 20 - 30 minutes until completely thickened.


For the pancakes: Whisk together the flour, baking powder and soda. In a blender, grind the cashews to a fine powder, pausing the scrape under the blades 2-3 times. Add to the blender: oil, water, vanilla, ascorbic acid and maple syrup and blend 3-4 minutes. Add mixture to dry ingredients and whisk a few times, eliminating lumps. Heat a non stick pan or griddle on medium-low heat until water dances on it (higher heats will scorch the pancakes and they'll fall apart). Pour 1/4 cup batter and heat until golden on both sides. Top with compote or applesauce.