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I woke early to thick fog and a fine mist blanketing the world, and then the gentlest, softest light tip-toed in.

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BROWN RICE AND QUINOA PANCAKES

Inspired by ‘Earthly and Divine’ by Eva Cabaca.

I love these for their lightness and easy digestion. The second time I made them, I peeled and halved a banana, placed it on a hot griddle with a tiny drizzle of ghee, and cooked it until it browned on both sides. 

serves 4

ingredients

½ cup short-grain brown rice

½ cup quinoa

2 cups water

½ pear (ripe), cored and chopped

2 – 3 Tbsp dried shredded coconut

1 pinch fine rock salt

pre-soak

  1. Rinse grains and soak separately overnight in 1 cup water for each.

preparation

  1. In the morning, place the grains in a blender with 1 cup of soaking water.  Set aside the rest of the soaking water to use as needed. Add the pear, coconut, and salt and blend into a smooth batter.
  • Adjust the desired consistency by adding more water if it is too thick.
  • If you prefer a thin crepe batter, add extra shredded coconut for a thicker pancake batter. Take the time to blend until silky smooth. The extra effort of thoroughly blending pays off. Gritty pancakes don’t taste very nice.
  • A powerful blender or food processor will help.
  1. Heat a nonstick or cast-iron skillet. Drop in 2 – 3 large spoonfuls of batter, spreading slightly to even out the batter. Let it cook until bubbles appear at the top of the pancake and the underside is golden-brown.
  2. Flip over and cook the other side until lightly brown.

These are best served immediately; otherwise, they can be kept in a glass or porcelain dish and covered to retain moisture.

serve

With pure maple syrup, whipped coconut cream, sauteed banana slices, chopped walnuts, or seasonal fruits, blue and red berries.

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Goodness shared from Stacey