We haven’t had pancakes in a while so, this weekend, I’ve decided to make up for it. Especially that there is so much delicious seasonal fruit available at the moment – figs, peaches, plums and delicious local mangoes (not kidding) – that they transform a stack of old pancakes into a very special treat.
We don’t have pancakes very often as Duncan, who always wakes up ravenously hungry, complains that they take too long to cook. Plus, it’s not the healthiest of breakfasts given all the maple syrup we have on top. So when I finally make them once every few months, I do make it count 😉 .
The batter for these beauties is quick and easy to throw together as it only uses a few ingredients.
The pancakes are light and fluffy and ever so slightly crispy on the outside thanks to quinoa flour, which is simply quinoa ground into a fine meal – you can either buy it or make it yourself in a spice grinder.
If quinoa is not up your alley, however, feel free to use another gluten-free flour instead. The batter may need a touch more liquid as a denser flour will be more absorbent and the texture will be a little bit different, but they will be still delicious.
PS: If you make my vegan quinoa pancakes, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
**If using thin plant milk as opposed to tinned coconut milk, you may want to add a tablespoon of smooth nut butter (I recommend almond butter) to the batter to make it a bit richer. It’s totally optional though.