Alrighty then! Due to overwhelming demand from friends and family for recipes I'm restarting this blogging thing; and what else to start up on but a delicious healthy breakfast, this one takes a bt of prep work the night before, but can be re-made a couple of days later and is just as good (if not better)
Coconut and Quinoa Pancakes w/ Bananas, Cottage Cheese & Raspberry Sauce
serves 4
Pancake Batter1 cup white quinoa, cooked in-
- 2 cups cocoquench (coconut milk drink) then cooled
2 cups shredded coconut
4 eggs
2 scoops vanilla protein powder
1/2 cup Almond Meal
1/2 cup cocoquench (http://www.pureharvest.com.au/product/organic-coco-quench)
Raspberry Sauce
1 cup Raspberries
1 Vanilla pod, scraped
1-3 teaspoon coconut sugar (http://organicness.com.au/product/power-super-foods-coconut-palm-sugar-1kg)
100ml fruit juice (cloudy apple works really well)
2 Bananas
200g Cottage cheese
1 Tablespoon coconut oil or spray
Method
Mix together eggs, cocoquench, almond meal and protein powder. Add quinoa and coconut and let stand for at least 10 minutes, preferably overnight so the coconut can absorb some of the liquid.While the batter is resting, make the raspberry sauce by putting the raspberries, vanilla, juice and sugar into a small saucepan and simmer for 10 minutes.
When you're ready, heat a pan really hot and coat with coconut oil. Plop a couple of big tablespoon sized dollops of batter into the pan and press out to a palm size. These pancakes are quite delicate so the smaller they are, the easier they are to flip. Once they are nice and golden, carefully flip them over and cook the other side. Continue until you've got enough pancakes, stack them in the middle of a plate, top with sliced banana, cottage cheese and lashings of hot raspberry sauce. Dig in!
