Coffee Quinoa Pancakes with Carrot Frosting

Coffee Quinoa Pancakes with Carrot Frosting are moist, fluffy and a satisfying morning meal. Rich in protein and other nutrients these pancakes are bursting with flavors. They are so perfect for Easter mornings.

These pancakes have a subtle flavor of aromatic coffee and a strong taste of quinoa, mellowed down with sweet carrot frosting. These hearty and flavorful pancakes are made with easily available ingredients and gets ready in about 25 minutes. These beauties are made out of gluten – free quinoa flour, instant coffee powder, and a hint of cardamom powder. To fluff the batter I used a little baking powder and salt in the dry ingredients. For the extra dose of magnesium I added a mashed banana along with some maple syrup for sweetness. Lastly, I whipped up the batter with unsweetened coconut milk.

However, these pancakes are yet incomplete without the carrot frosting. Like Yashvi always phrases her sentence ‘You know why?” Because, it’s Easter weekend!!!! Bunnies want some carrots on the table. So, my little bunny is crazy about carrot frosting. In the process of coming up with the right flavor I ended up blending the frosting 5 times in a week. My bunny would finish up all the frosting every time while licking her fingers 🙂 . In a blender I combined some fresh baby carrots, cashew nuts, sugar, and unsweetened coconut milk and blended until smooth and creamy. Just before serving, generously drizzle the carrot frosting on the pancakes. Coffee Quinoa Pancakes with Carrot Frosting were a delight and vanished within minutes.

It is true that caffeine is not for kids but a little amount on special occasion is harmless. If you still want to trade chocolate with coffee I am completely up for it. I would still insists that grown – ups should pair their coffee quinoa pancakes with carrot frosting. It would make your Eater morning more fun along with being a complete delicious satisfaction.

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Coffee Quinoa Pancakes with Carrot Frosting

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves 3

Per Serving 357 calories

Fat 11 g

Carb 57 g

Protein 9 g

3

Ingredients

For the pancakes

• 1 tbsp. coffee powder
• 2 tbsp. water
• 1 cup quinoa flour
• Pinch of cinnamon powder
• 1 tsp baking powder
• ¼ tsp salt
• 1 banana (mashed)
• 1 tsp vanilla extract
• ½ cups unsweetened coconut milk
• 2 tbsp. maple syrup

For the frosting

• ¼ cup raw cashew nuts
• ½ cup baby carrots
• Pinch of salt
• 1 tbsp. brown sugar
• ¼ cups unsweetened coconut milk

Instructions

1. Dissolve coffee powder in 2 tbsp. water and keep it aside.
2. In a large mixing bowl combine all the ingredients of pancakes including the dissolved coffee.
3. Whip it well. Let it stand for a minute.
4. In the meanwhile, pour boiling water on cashew nuts and let sit for few minutes.
5. Warm a griddle/pan. Grease it with oil and pour about 2 tbsp. of the pancake batter on it. Shape it round and cook at low flame until bubbles form. Flip it over to the other side and cook for a minute or until done. (Do not overcook or else it will taste bitter)
6. Repeat the same process for the rest of the batter.
7. While the pancakes are cooking, drain the cashew nuts.
8. In a blender combine all the ingredients of frosting including the drained cashew nuts. Blend smooth until creamy. Keep it aside.
9. Stack the pancakes in a serving plate and cover them with the frosting. Enjoy!!!

Notes

If you like your pancakes to be mildly sweet then add 1 tbsp. of maple syrup in the batter instead of 2 tbsp.

I used tetra pack coconut milk from SO.

This recipe makes 6 pancakes and the serving is 2 pancakes per person.

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