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
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
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
