Quinoa Pancakes with Orange zest

Standard

photo 1As a working mum Monday to Friday is about following a schedule for Keya like clockwork. It’s the only way to not let the endless list of chores, errands and to-do-list for work related commitments overwhelm me. But  this also means a standard breakfast menu for Keya through the week. Eggs & orange juice, Fruit with yoghurt and Oats are the items Keya’s nanny is comfortable putting together for her through the week while I am away at the office. Weekends are the only real time where I can indulge Keya in one of her favourite breakfasts – Pancakes, that I usually make using home-made Oat flour. I was keen to experiment with Quinoa but finely ground Quinoa is a bit tricky to achieve using a food processor*.  So when I found organic Quinoa flour at Mustafa centre, I resolved to experiment with this wonderful ingredient.

I mixed Quinoa flour with the remaining standard pancake ingredients – eggs, milk, vanilla and baking powder to make a smooth batter. The batter tasted rather nutty and for a minute I was unsure if K would like it. So I added a teaspoon of brown sugar (use white if that is what you have at hand) and some orange zest, from the peels of the Orange I had juiced for her to drink with breakfast. The flavour combination was fantastic, and sure enough a big hit with my little foodie 🙂

*Indian dry grinders or  spice grinders will yeild better results for grinding hard seeds like Quinoa at home… and yes, Quinoa is infact a seed, not a grain… Something I myself learnt recently too!

Nutrition report:  Quinoa is packed with fiber, calcium, iron and folate and is a fantastic source of vegetarian protein. Eggs in the pancake are a great source of protein, calcium and iron.

 

photo 4Dry Ingredients:

– 1 cup Quinoa flour

– 1 tsp each : baking powder, ground cinnamon and brown/ white sugar

– 1 tsp fresh orange zest (from 1 orange)

Wet ingredients:

– 1 egg, whisked

– 1/2 to 3/4 cup milk

– 1 tsp vanilla extract  +  1 large tbsp Olive oil

Toppings:

– Butter and Honey or Maple Syrup

 

To make:

1. In a large mixing bowl, whisk all the dry ingredients together. Set aside.

2. In a separate bowl, whisk together all the wet ingredients.

3. Gently pour the wet mix into the dry and stir to make a smooth batter. If you find the batter a bit sticky add a little splash of milk to get it smooth.

4. Heat a non-stick pan on medium-low heat. Pour a small amount of batter on the pan. The batter spreads itself a little bit and then sets into a round. Wait for little holes to form on the top side and then flip the pancake to cook on 2nd side.

5. Stack up the cooked pancakes on a plate. Top with a knob of butter and drizzle on honey or maple syrup.  Serve along side some freshly squeezed Orange juice and then sit back and happily watch it all disappear into a greedy little baby’s belly 😀

 

photo 3

 

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