11-13 May 2018.
Old Truman Brewery,
London.

Cardamom quinoa & spelt pancakes

By Mira Manek

The blend of quinoa flour and either spelt or wheat in these pancakes makes them light and easy to digest, providing a good balance of protein and carbohydrates. Accompanied by a necessary crunch of pecans and pumpkin seeds tossed with maple syrup cinnamon and, lastly, something creamy and yoghurty but made with soaked cashews... luxurious and delicious. You only need a little to enjoy a lot.

Ingredients

For the pancakes

50g quinoa flour
50g spelt or wheat flour
200ml almond milk, or any milk of choice
1½ teaspoons baking powder
1 tablespoon maple syrup
2 tablespoons chia seeds
1 tablespoon flax seeds

For the toppings

10 pecans
1 tablespoon pumpkin seeds
¼ teaspoon coconut oil
2 teaspoons maple syrup
¼ teaspoon cinnamon
for the vanilla cashew yoghurt
3 tablespoons cashews, around 40g
80ml, 1/3 cup almond milk (or could use water)
1½ tablespoons maple syrup
½ teaspoon vanilla essence

Serve with

Mixed berries
Maple syrup

Method

Start by soaking the cashews either overnight or for a couple of hours if you can - the longer you soak the more smoothly they blend and they're easier to digest. When ready to blend, pour out the water from the cashews, and blend the soaked cashews together with the rest of ingredients in a high speed blender. It should be a thick milkshake like consistency.

Combine the ingredients for the pancakes and whisk together quickly with a spoon or fork. To make the pancakes, melt a few drops of coconut oil and pour two tablespoons of the batter into a small pan. I like my pancakes to be thinner but if making them thicker then just make sure you cook them for long enough.

Let the pancake cook on one side for a few minutes on low heat until the top also looks fairly cooked. You can also add a few drops of oil on the edges of the pancake if you like - this helps it to cook quicker and become more brown. Flip the pancake over and cook on the other side for another few minutes until golden brown on both sides, adding a few more drops of oil around the edges when turning.

You can also make the pecans and pumpkin seeds in advance by melting the coconut oil in a small pan, adding the nuts, seeds, maple syrup and cinnamon and stirring for a few minutes. Let them cool down so that they become crunchy.
Present the pancake or pancakes with the cashew yoghurt drizzled over, a handful of nuts and seeds, a little more maple syrup and some berries.

Mira Manek is British-born of Indian heritage. Her desire for healthy cooking combined with her love of traditional Indian cuisine led to her tweaking her mother and grandmother's recipes to create lighter, healthier dishes. She now collaborates with restaurants and cafes to promote healthy Indian cooking, and runs supper clubs, cookery classes and wellness events. Follow her on Instagram.
Balance Festival Cardamom quinoa & spelt pancakes