Orange Coconut Pancakes with Berries
Yield: Makes ~10 pancakes
Quinoa is high in protein, gluten-free and easy to digest. Coconut flour is high in fiber, low in carbohydrates, gluten-free, and has the delicious flavor of coconut.
- 1/2 cup quinoa flour Add to list
- 1/2 cup coconut flour Add to list
- 1/4 teaspoon salt Add to list
- 1 teaspoon baking powder Add to list
- 1/2 teaspoon baking soda Add to list
- 1/2 teaspoon cinnamon Add to list
- 2 large eggs, lightly beaten Add to list
- 1 cup whole milk yogurt, buttermilk or kefir Add to list
- 1 teaspoon orange zest (optional) Add to list
- 1/4 cup fresh orange juice Add to list
- 2 tablespoons virgin coconut oil, melted Add to list
- 1 1/2 teaspoons vanilla Add to list
- 1 tablespoon agave syrup Add to list
- Virgin coconut oil for frying Add to list
Combine dry ingredients in a mixing bowl. Combine wet ingredients in another bowl, then mix the wet ingredients into the dry. If the batter is too thick, add extra liquid. Let the batter rest for 30 minutes or refrigerate overnight.
Preheat a seasoned cast-iron skillet over medium heat. Add some coconut oil; when melted, add about 1/4-cup pancake batter per pancake. Cook for about 5 minutes, turn, and cook for another 5 minutes.
Top pancakes with toasted almonds, fresh fruit or berries, berry sauce, applesauce or maple syrup. Add fresh berries to the batter when cooking the pancakes or use fresh apple rings that you fry a little before pouring batter over the rings. You may also add a variety of spices, such as cardamom, allspice or ginger.
Recipe by, PCC Cooks instructor
Source: Demonstrated on September 7, 2008, during PCC Edmonds Grand Opening Days