So taking a break from posting on the blog due to being exceptionally busy, I am back with lots of new clean and simple recipes! You can look forward to chocolate fudge brownies, raw chocolate, peanut butter cups, plus the usual abundance of smoothies. The past couple of months I have been getting back into my research at University, as well as attending medical interviews and trying to stay on top of work. I was so happy to find out I have been offered a place at Kings College to study medicine so hopefully I can incorporate a wider knowledge of nutrition once I start…!
Now onto the recipe… I realise this may have been much more appropriate to post a couple of weeks ago before Pancake Day but I couldn’t get myself organised enough to get it up on time.. but I don’t think you ever need an excuse to eat pancakes so for me, any time of the year is perfect! I think these are the healthiest pancakes I have made to date, and pretty protein rich!
The flour I use is quinoa flour- so it gives a much lighter pancake rather than using oats which is what I usually use. Quinoa (or KEEN-wah for those who have trouble with the pronunciation) has had a lot of media attention recently, and quite rightly, it is extremely nutritious. Containing all the essential amino acids our bodies need, which is great for vegetarians or vegans who struggle to get enough protein into their diets. It has a low glycemic index which is great for those watching their weight, or diabetics. You won’t get that blood sugar spike that comes with eating high glycemic foods (and the invertible crash that comes after), that is associated with obesity and hunger stimulation. It is also my favourite grain, and can be eaten in so many different ways! I like cooking mine in apple cider vinegar to give it extra flavour.
You can buy quinoa flour in health food stores or online, but I think the cheapest way to use it is to make it yourself. It means you can only make what you need, as quinoa flour is one of the most expensive flours. It is incredibly simple to make, but you do need a food processor, so if you don’t have access to one of these I would suggest buying from Amazon as the cheapest option. If you live in Bristol, the health food shop just off Cotham Hill, Earthbound, is a dream and you can source the flour from there. If you can’t afford quinoa flour, brown rice flour is a cheaper alternative great for gluten free cooking.
1/2 Cup Quinoa Flour
3/4 Cup Almond Milk
1 Egg (or a Flax Egg if Vegan)
Pinch of Salt
Combine all the ingredients together in a food processor (except the coconut oil).
Let this mixture sit in the fridge for half an hour.
Heat up a teaspoon of coconut oil in a pan, once melted pour a scoop of the pancake mixture into the frying pan.
Once you start to see ‘pores’ appear on the face of the pancake, which should take a few minutes, flip it over.
Cook for a few minutes and keep warm in a preheated oven at a low temperature until you have cooked them all!
I served mine with peach chia jam, strawberries, goats cheese and spinach, but choose whatever toppings you fancy!