brown rice and quinoa pancakes

28th July 2013


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




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 these, I peeled and halved a banana and placed on a hot griddle with a tiny drizzle of ghee and cooked it until it browned on both sides. 

Serves 4


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


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


2.  In the morning, place the grains with 1 cup of the soaking water in a blender.  Set aside the rest of the soaking water to use as needed. Add the pear, coconut and salt – blend into a smooth batter. Adjust the desired consistency by adding more water if it is too thick, or if you prefer a thin crepe batter, or 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 good.  A powerful blender or food processor will help.

3.  Heat a nonstick or cast-iron skillet, drop in 2 – 3 large spoonfuls of batter, spread slightly to even out the batter.  Let it cook until bubbles appear at the top of the pancake and the underside is golden-brown.

4.  Flip over and cook the other side until lightly brown.

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

Serve with pure maple syrup, whipped coconut cream and saute banana slices, chopped walnuts, or seasonal fruits blue and red berries.


Goodness shared from Stacey

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  • Anna Gatmon

    Yumm!!! This looks delicious. Just the kind of satisfying and sweet food I like. I will be trying this. I’ll let you know how it turned out. In addition, I didn’t know you could whip coconut cream. I am wondering whether you can whip cashew cream as well. Maybe all you need is the fat and the liquid in order to create the cream. I’ll look into it.

    • goodnessis

      The coconut cream is super easy and a really nice alternative to regular cream. I served it with the spice cake the other day and it was a match mean’t to be. xx

      • Anna Gatmon

        Thanks. I haven’t made the spice cake since winter. I’ll try making coconut cream. Will it be as fluffy and airy as whipped cream made from cow’s milk? I just got some freshly picked pears from Paul. So will use them in the pancake batter. I’ll let you know how it turns out.

        Leon and I going away alone tomorrow for 2 days to a California version of Mizpe Hayamim. They have a vegan restaurant. On this coming August 26th we have been together for 25 years, and married for 23. More stories when I return. Love and blessings.

  • goodnessis

    the coconut cream is light and fluffy when it is first whipped but needs to be used when you whip it as it does not hold as long as regular cream. Enjoy your weekend and congratulations on your anniversary! I just read your posts, so beautiful and really has given me something to think about today.

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