Gluten Free. Vegetarian. Contains eggs.
photos by Morgan Ione Yeager
"I'm not going to lie....
I'm not really a pancake girl...
and this was kinda the first time i have ever made them....
and well, they are more like a mixture between a crepe and a pancake than a full blown fluffy pancake!
they are delicious and that's all that matters, right?
Passionfruit is something i eat almost daily in the Sydney summer but it rarely (as in never) appears in my New York life. Until i spotted some sad little guys sitting in the "tropical" section of the supermarket the other day. You know, the area where mangos, limes and bananas hang out together, almost like they know they don't belong here!. And i just had to buy them. They came all the way from New Zealand which totally blew my mind but such a nice treat and complemented these pancakes perfectly. If you can't find passionfruit though, don't stress. Any of your favorite fruits will work!"
1/2 cup quinoa flour
pinch baking powder
pinch sea salt
3 tbsp coconut oil
1 tbsp coconut sugar (more if you like them sweet)
1/2 cup homemade nut milk (i used cashew)
juice and zest of 1 lemon
passionfruit and coconut cream to serve
- Throw all of the ingredients into a bowl and whisk together.
- Heat a tiny bit of coconut oil in a small saucepan over medium heat and pour or scoop the mixture into the middle until it spreads out to the desired size you are after.
- Repeat for each pancake.
- Smother with coconut cream and fruit of choice and enjoy!