July 28th, 2011
We’re there. Or should I say we’re here. The place I’ve been dreading all summer. The place of no school, no camp, no classes. Just an open schedule all day, every day. And you know what, it’s way more fun (and manageable) than expected! It’s loud—very loud—but a good time is being had by all. (Okay, and it helps that we’ll be spending all of next week at the beach house.)
One of the perks of an open schedule for both boys is relaxed mornings. Like weekend mornings, but even better since we don’t have to do any major planning or manage family dynamics which can get complicated. Don’t get me wrong, we love having the Hungry Papa in the mix—our family time is gold!—but it’s easy breezy with just me and the two boys and, eventually, our beloved sitter, Miss J.
And easy breezy makes me want to make pancakes!
I was on a Swedish-style yogurt pancake kick for a while. (The recipe came from our end-of-the-year class cookbook—thanks Charlie, Stacy and Jesse!) I love them because they are tasty, of course, but also because they are made with high-protein Greek-style yogurt. Now I’m kicking up my pancake protein using another ingredient—quinoa.
These fluffy Coconut Quinoa pancakes are hearty without feeling heavy. My favorite combination! I love the way cinnamon, vanilla and coconut go together but, if that’s not your scene, you can reduce or eliminate one or both. You can also substitute another one of your favorite spices. I want to try these with vanilla and cardamom next. I ran out of quinoa flour once and used quinoa flakes instead. They came out just as great, but had a slight quinoa flavor. I liked it, but you won’t if you’re not generally into quinoa.
If you want to make these gluten-free, substitute your favorite gluten-free flour blend for the regular flour. Done and done!
Oh, and PS: these make an awesome early finger food. Make a big batch and freeze to have on hand for your little pincer gripper!
Coconut Quinoa Pancakes
(can be shared with kids 8+ mos)*
makes about 12 pancakes
1 cup all-purpose flour or gluten-free flour blend
1 cup quinoa flour or quinoa flakes (see note above)
1/2 cup shredded coconut (I prefer unsweetened)
2 tablespoons light brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 cups milk
2 tablespoons canola oil, plus more for cooking
1 teaspoon vanilla extract
1. Combine flour, quinoa flour, coconut, brown sugar, baking powder and cinnamon in a medium bowl. Whisk to work out all of the clumps.
2. In a separate bowl, whisk together the milk, oil, vanilla and eggs until well combined.
3. Add the wet ingredients to the dry, whisking all the while until well combined. The batter will have texture because of the coconut (and quinoa flakes, if using), but should not have lumps.
4. Heat a well oiled pan or griddle over medium heat. Add batter in 1/4 cup scoops and cook until bubbles just begin to form around the edges. (Unlike most pancake batters, this will not bubble vigorously—you’re looking for just a couple of bubbles.) Flip and cook for another two minutes, until golden brown and cooked through. Serve immediately, with a drizzle of honey or warmed maple syrup.
*Note: These make a great early finger food! If your child is not yet managing soft finger foods by 8-months-old, hold off on serving these. Otherwise, cut into age appropriate bites and serve. Skip the honey for children under 12-months-old (it’s not safe for children under one) and consider skipping the syrup, too. These have a tiny bit of sweetness on their own that should be enough for early eaters.