Simple Green Smoothiesのインスタグラム(simplegreensmoothies) - 5月23日 22時00分

This Saturday we are mixing it up & pancakes are calling our names this morning! Here's one of our favorite pancake recipe from @MyWholefoodRomance​! 1 cup rolled oats
1 cup quinoa
2 cups water
2 tbs yoghurt with live cultures, milk kefir or lemon juice
2 free range eggs
1/4 tsp sea salt
1/2 tsp baking soda
1 tbs maple syrup
1/4 cup coconut milk (or milk of your choice)
Zest of one lemon
1/2 tsp pure vanilla

Rinse the quinoa well and add to a large bowl the the oats, 2 cups of water and the yoghurt. Cover with a clean tea towel and leave to soak on the bench overnight, or for around 12 hours. Measure out and add the rest of the ingredients (except for the baking soda), to a bowl and leave covered in the fridge.

Rinse the grains well in a fine mesh strainer, discarding the soaking water. If you don’t do this the pancakes will be quite bitter. Add the grains and the rest of the ingredients, including the baking soda, to a blender and blend until smooth. *Note: if you used only oats as your grain, the rinsing is not necessary. Just add the oats and soaking water to the blender, and omit the 1/4 cup coconut milk.

Using coconut oil, butter or ghee in a frypan over medium heat, add around 1/4 cup of the pancake mix at a time to the frypan. Cook for 2-3 minutes each side, or until nicely golden. You will need to have the pan hot enough to cook them at a good speed, but not too hot that they burn before the middle is cooked. If a drop of water sizzles on the frypan, that’s generally a good ballpark.

Top the pancakes with blueberries, lemon juice and maple syrup as desired. Yoghurt would also be delicious! These pancakes have a lovely, slightly sour flavour because of the fermenting, which combines really well with the lemon and blueberries. x

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• MyWholefoodRomance