January 23, 2015

Buckwheat Quinoa Pancakes w/ Blueberry Apple Salsa

Do you like freshly made fluffy and soft whole grain pancakes right off the pan? Would you also like to make it from scratch? No, not from a branded pancake mix that comes in a box. This one is made from wholesome ingredients like buckwheat, quinoa and coconut. You just need a little bit of planning, spend a few seconds the previous night to measure and soak the ingredients. Then in the morning you can treat yourself and your family with these super soft and fluffy pancakes. You can also make the salsa while waiting to flip each pancake. So even on a weekday morning you can enjoy this quick'n'healthy and satisfying breakfast :-)


For Pancakes - Ingredients
  • Buckwheat - 1/2 cup (soaked, see recipe for notes) 
  • Quinoa - 1/2 cup (soaked, see recipe for notes) 
  • Organic unpasteurized apple cider vinegar - 1 Tbs
  • Coconut shredded - 1/2 cup (dried or fresh)
  • Organic free range eggs - 2
  • Sea salt - 1/2 tsp
  • Baking soda - 1/2 tsp
Directions:
  • You need to soak the quinoa and buckwheat separately for about 12 hours, so plan ahead. quick'n'healthy is always about a little bit of planning and prepping for quicker, healthier meals. 
  • Soak buckwheat with 1/2 cup of filtered water 1 Tbs and apple cider vinegar. Soak quinoa separately covering with filtered water. 
  • After soaking, drain and rinse quinoa well, cook with 1/2 cup of water (in a saucepan or pressure cooker). Let it cool down a little. 
  • While quinoa is being cooked, grind the buckwheat along with soaking liquid and salt to a fine batter. Add coconut continue grinding till coconut is just mixed with the batter. Beat eggs and mix into the batter. Add cooked quinoa and mix well. Keep aside till you are ready to make the pancakes. (This is the time to make your salsa :-))
  • When ready to make pancakes, heat a griddle to medium heat. Mix baking soda with 1 tsp of water, add to the batter and mix well. Pour about 1/4 cup of batter on to the hot griddle and make pancakes. 
  • Makes about 8 medium pancakes. Serve with blueberry salsa or any preferred savory spread. 
  • Enjoy!!





For salsa - Ingredients
  • Blueberry - 1 cup (fresh or frozen would work)
  • Apple - 1 (chopped fine) 
  • Cumin seeds - 1 tsp 
  • Red onion - 1/2 medium (chopped fine)
  • Green chilly or jalapeño - 2 (chopped)
  • Tomato - 2 small (chopped fine)
  • Bell pepper - 1/2 (chopped fine)
  • EV olive oil - 2-3 Tbs
  • Sea salt - as per taste
  • Chopped cilantro - 1/4 cup
Directions:
  • Start by crushing cumin seeds in your molcajete (or mortar and pestle). 
  • Once cumin seeds are crushed well add chopped onion and green chilly and crush them well too. 
  • Add half of the chopped tomato and chopped bell pepper and crush them roughly while mixing everything together. 
  • Transfer to a bowl, add remaining ingredients and mix well. 
  • Serve immediately or optionally keep aside for 15-20 minutes for a more flavorful salsa.
  • Enjoy!! 

No comments:

Post a Comment