Pick me! – Eat me!
Pick me! – Eat me! Berries are the messengers of spring. Breakfast without the tiny red and blue shining pearls is like summer without sun. Those who take time preparing these delicious rounds will be happy for the whole day. Nothing is better than lukewarm berry juice drizzling over the pancakes topped with fresh berries and pomegranate seeds. The Chef’s Handyman team loves a breakfast with pancakes.
Pancakes with quinoa and berries
Place the blueberries in a pan. Add 2 tbsp. of preserving sugar and vanilla seeds. Cook on low heat for 15 minutes.
For the quinoa, place 0.75 cups of the seeds in a pan. Add two cups of water. Bring the water to the boil. Cook on low heat for 15 minutes or until the seeds are swelling. Drain the water.
For the pancake dough, combine, 3 tsp. of plant based margarine, 1 tsp. of salt, 1 tsp. of vanilla sugar, 1.5 cups of soy milk or almond milk, 1.25 cups of flour, 1 portion of egg replacement, 3.5 tsp. of baking powder. Mix all ingredients with a blender until soft. Fold in the quinoa seeds.
Prepare a pancake pan with olive oil. Place portion by portion of the dough into the pan. Cook on both side until golden. Place the finished pancakes in the oven to keep them warm.
Place them on plates. Add blueberry sauce. Garnish with fresh berries, dust with powdered sugar.
Shopping list for the pancakes with quinoa and berries for 4 serves: 3 tsp. liquid plant based margarine, 1 portion of egg replacement, 1.25 cups of soy or almond milk, 1 tsp. vanilla sugar, 1 tsp. salt, 3.5 tsp. baking powder, 1.5 cups flour, 2 cups blueberries, 1 cup raspberries, 1 cup strawberries, 1 pomegranate, 1 vanilla seed, 2 tbsp. preserving sugar, 0.75 cups of quinoa, powdered sugar.
Have a great day, yours Chef’s Handyman team.