- Servings4 pancakes
- Prep15 min
- Cooking20 min
- DifficultyEasy
Kañiwa is quinoa’s little sister: a tiny Andean grain, higher in protein and without the bitterness. Paired with maca, a root long valued as a tonic, it makes a dense, satisfying pancake — a world away from the plain white one.
Ingredients
- 1 ½ cups old-fashioned oat flakes, or 1 cup oat flakes and ½ cup kañiwa, sacha inchi, maca or quinoa flour
- ½ cup coconut, almond or cashew milk
- 4 large eggs, or 4 tbsp chia seeds soaked overnight
- 1 tbsp coconut oil or cocoa butter, or 12–15 Brazil nuts — plus 1 tbsp coconut oil for cooking
- 2 tbsp raw honey or 4 dates
- 2 tbsp sesame seeds
- 3 tbsp hemp protein powder
- ⅓ tsp kosher salt
- ½ tsp ground cinnamon
- A pinch of nutmeg
- A few drops of vanilla extract
Preparation
Grind the oat flakes at medium or high speed. A coarser grind keeps the fibre; a fine flour works too — your call.
Tip the ground oats and all the dry ingredients into a bowl and mix.
Slowly add the plant milk and eggs, mixing with a fork or whisk. For a vegan version, replace the eggs with the soaked chia seeds, blended for at least a minute at high speed.
Stir in the honey and coconut oil, or the cocoa butter once slightly melted. If using Brazil nuts instead, grind them with the oats at the very start.
You should have a uniform batter. For a finer texture, blend it all once more.
Heat 1 tsp coconut oil in a pan over medium-low heat, swirling to coat the sides. Pour in the batter and cook for 2 to 4 minutes depending on size. When bubbles appear on the surface, the edges look dry and the underside is golden brown, flip it and cook for two more minutes.
Drizzle with a teaspoon of raw honey or maple syrup, add a spoonful of hazelnut butter and a handful of berries.
