coconut quinoa pancakes
Getting a child to eat something “good for them” can be tough. I vividly recall sitting at the kitchen table for hours, because
I absolutely refused to eat the dark green blob of cooked spinach that my parents had prepared for me. Gross. The beauty of
these pancakes is that the healthy is blended in. Quinoa is packed with vitamins and minerals and is a great way to load up on
protein and fiber. The coconut milk powder and coconut flavor bring out the nutty flavor of the quinoa, while the malted milk
powder adds the signature “taste” of a pancake. Cook up a batch of these and your picky little darlings will gobble them right
up, fuss free. —Gwen Cook
1 cup (5 1/2 ounces) King Arthur
Gluten-Free Flour Blend
2 tablespoons (7/8 ounce) light brown
2 tablespoons (7/8 ounce) canola oil, plus
more for cooking
1 cup (3 1/2 ounces) quinoa flour or
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon strong coconut flavor
1/2 cup (2 ounces) coconut milk powder
1/2 teaspoon salt
2 large eggs
1 tablespoon malted milk powder
1 1/2 cups (12 ounces) milk
Combine the flours, coconut milk powder, malted milk powder, brown sugar, baking powder, cinnamon, and salt in a medium
bowl. Whisk to work out all of the clumps.
In a separate bowl, whisk together the milk, oil, vanilla, coconut flavor, and eggs until well combined.
Add the wet ingredients to the dry, whisking all the while until well combined. The batter will have texture because
of the coconut (and quinoa flakes, if using), but should not have lumps.
Heat a well-oiled pan or griddle over medium heat. Add batter in scant 1/4-cup scoops and cook until bubbles
just begin to form around the edges. Unlike most pancake batters, this will not bubble vigorously—you’re looking
for just a couple of bubbles. Flip and cook for another 2 minutes, until golden brown and cooked through. Serve
immediately, with pineapple brown sugar sauce below or maple syrup. Yield: twelve 4" pancakes.
Nutrition information per serving (1 pancake, 71g): 184 calories, 5g protein, 23g carbohydrates, 8g fat, 1g fiber, 4g saturated fat, 0g trans fat, 33mg cholesterol, 206mg sodium,
4g sugars, 0mg vitamin C, 1mg iron, 107mg calcium. Weight Watchers PointsPlus®: 5 points.
PINEAPPLE BROWN SUGAR SAUCE
This is the perfect tropical touch for the
coconut pancakes above.
Place the pineapple in a medium saucepan with the salt. In another small bowl,
whisk together the brown sugar and cornstarch. Add to the pineapple, and put
over medium heat, stirring occasionally until the mixture boils and thickens.
Remove from the heat and the butter and rum.
1 can (20 ounces) crushed pineapple in
Yield: 3 cups, twelve 1/4-cup servings.
1/4 teaspoon salt
1 cup (7 1/2 ounces) brown sugar
2 tablespoons (1/2 ounce) cornstarch
2 tablespoons (1 ounce) butter
Nutrition information per serving (71g): 123 calories, 0g protein,
26g carbohydrates, 2g fat, 0g fiber, 1g saturated fat, 0g
trans fat, 5mg cholesterol, 54mg sodium,
24g sugars, 4mg vitamin C, 0mg iron,
22mg calcium. Weight Watchers
Points Plus®: 3 points.
2 tablespoons (1 ounce) rum or 1
teaspoon rum extract