buckwheat and quinoa pancakes with orange sauce

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Buckwheat and quinoa pancakes with orange sauce (gluten free)

Makes 10 large pancakes

These amazing pancakes are best eaten warm on the day but will also freeze well. To re-heat, wrap them in a layer of baking paper, then foil so they don’t dry out and put them in the oven. Uncooked leftover batter can be kept covered for a day in the fridge.

1 cup whole buckwheat groats
1 cup whole quinoa
2 cups of milk (your choice)
1 tablespoon yoghurt or 1 teaspoon of lemon juice
1 egg
¼ cup coconut milk
2 tablespoons of melted coconut oil, ghee or butter
1 tablespoon of rapadura sugar or raw sugar (optional)
½ cup desiccated coconut (optional)
½ tsp baking powder
½ tsp cinnamon
¼ tsp cardamom
Finely grated zest of one orange
Maple syrup, brown rice or honey to taste
Coconut oil or ghee for frying 

Orange sauce
1 tablespoon of kudzu or cornflour
2 cups of orange juice
1 cinnamon stick
2 tablespoons of maple syrup

For serving
Good quality full-cream or coconut yoghurt
Ground pepitas (pumpkin seeds) sunflower seeds and linseeds (flax seeds)
Stewed or poached seasonal or fresh fruit 

Put the buckwheat groats in a frying pan. Lightly toast over a gentle heat, shaking the pan frequently for even toasting. Tip into a bowl and add the quinoa, milk and the yoghurt or lemon juice. Refrigerate overnight.

Next morning, put the buckwheat mixture in a blender with the egg, coconut milk, melted coconut oil, sugar, coconut, baking powder, cinnamon, cardamom and orange zest, phew! Give it a good blend (quinoa can be a bit stubborn) the batter should be smooth, but will still be heavily textured.

To make the orange sauce, put the kudzu in a saucepan and mix in a small of the orange juice to dissolve. Add the remaining organic juice and the cinnamon stick. Cook over a medium heat, stirring continually until boiled. Allow to boil for a few seconds, then remove from the heat. Taste and adjust the sweetness with maple syrup, then set aside. Leave the cinnamon stick in until ready to serve.

To make the pancakes
Heat the oil or ghee in a frying pan, using enough to just coat the base. When a small amount of batter dropped into the pan sizzles, the oil is ready – it should not be smoking. (To indicate a good temperature, the oil should be gently sizzling around the batter. If the pan is too hot, the pancakes will burn before the inside is cooked.) Drop 2-3 tablespoons of the batter into the pan. Cook for 3-4 minutes on each side, or until lightly golden. Remove from the pan and keep warm while cooking the remaining pancakes.

Serve with orange sauce, some yoghurt and a sprinkle of ground seeds. Delicious!


Thanks to the amazing Jude Blereau for this wonderful recipe “Coming Home to Eat -Wholefood for the Family”

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