Quinoa is a superfood and high in protein. In fact, you can substitute
this wholesome grain for wheat in most well-loved, traditional recipes.
These are a winner with the Little Fusspot and completely gluten-free.
- 200g buckwheat grouts
- 200g quinoa
- 500ml milk or buttermilk
- 1 tablespoon of natural yoghurt or 1 teaspoon of lemon juice
- 1 egg
- 60ml coconut milk
- 2+ tablespoons melted coconut oil for frying
- 1 tablespoon of rapadura sugar*
- 2 tbls agave nectar** or honey
- 45g desiccated coconut
- ½ teaspoon of baking powder
- ½ teaspoon of cinnamon
- ¼ teaspoon of cardamom
- Finely grated zest of 1 orange
*Also known as “panela”, this is unrefined cane sugar. It is available
in health food shops.
**Agave nectar is a natural, sugar substitute.
– Lightly toast the buckwheat in a frying pan, shaking gently and
frequently. Tip in to a bowl. Add the quinoa, milk (or buttermilk)
and yoghurt (or lemon) and refrigerate overnight.
– Next morning, put the buckwheat and quinoa mixture into a high speed
blender with all of the remaining ingredients. It should make a
– Heat 2 tablespoons of coconut oil in a frying pan until hot but not
smoking. Drop spoonfuls of batter into the frying pan. Cook until
edges firm up. Flip pancakes. Remove when nicely browned on both
sides. Add more coconut oil if necessary and continue frying
remainder of the pancakes. You will need to regulate the heat so
that the outside doesn’t burn before the inside is cooked. Sometimes
this will mean turning the heat down; sometimes turning it back up
For the topping I added a teaspoon of honey to some homemade blueberry
jam and heated gently to make oooozy! Other yummy options are other
good quality jams, plain honey, date syrup, or maple syrup.