These pancakes are slightly Soft and chewy…  top them with our Sweet Tahini Spread and served alongside a nice big bowl of fruit salad makes a wholesome and delicious breakfast!

                                                  

 

Ingredients:

½ Cup Tri-Colour Quinoa

½ Cup Rye Grains

1 Cup Polenta

½-3/4 Cup Tapioca Flour

3 Cups Soy Milk

½ Cup Water

1 tsp Celtic Salt

1 Heap Tbsp Honey

 

 

Method:

1. Add all ingredients except Tapioca flour and water to a high speed blender and blend until as fine as possible about 1-2 mins.

2. Transfer to a large mixing bowl

3. Add tapioca flour and use a whisk to mix through. The batter should not be very thick, in fact slightly runny.  Add the remaining water as needed to reach desired consistency.

4. Do a tester.  I like to cook my pancakes on a bread presser, as you can make 4-6 pancakes at a given time.  So pour a large scoop of the batter onto a preheated bread presser on med heat, lower the lid and let cook for about 3-5mins or until little bubbles start to form on the top.  You will know when it’s ready to turn over when you can easily flip it over.  Then let it cook on the other side for an extra  2-3mins.

5. Once you are happy with the pancake consistency, proceed with the rest of the batter, scooping 4-6 pancakes onto the bread presser at the same time and follow the same process until all batter is used. 

      If you prefer a more dense pancake add more plain/wholemeal flour, if you want it more lighter           add more water/milk, if you want it chewier or the batter needs help in holding together better,             add more tapioca flour.

 

Pancake topped with our Sweet Tahini Spread and sprinkles of hemp seed hearts...

Totally Creamy, nutritious and super delicious...