These pancakes are delicious, but the sauce is what makes this great. This is a savory meal, and goes nicely with vegetable stir-fry. You might want to double the sauce and use some to toss vegetables in.
This snowman isn’t really angry. Here is what happened. I started dinner early because I knew the kids were hungry. I planned to make the snowman and save it for the next day’s bento lunch. The girls started fussing then all out screaming. I was cooking under duress. (I am sure some of you can relate.) So, I flipped over the snowman and his dark slanted eyes looked back at me angrily. I considered re-making him, but decided the extra time wasn’t worth all of the fussing (double meaning intended). My daughter didn’t notice anything about his expression and happily ate her lunch, so all is well.
The peanut sauce is in the Mickey container. Amazon doesn’t carry that one now, but here is a similar container.
Quinoa Chive Pancakes Recipe
2/3 cup apple juice
2 tablespoons Coconut Secret Coconut Aminos or tamari
2 tablespoons peanut butter, 100% peanuts, unsweetened
2 tablespoons rice vinegar
1 clove garlic, pressed
1/2 inch ginger, grated
1 tablespoon toasted sesame oil
3/4 cup quinoa flour
1/4 cup quinoa flakes
1 teaspoon baking powder
1/2 teaspoon salt
2/3-3/4 cup hemp milk, unsweetened (or other unsweetened milk)
2 tablespoons oil (I used olive oil)
2-3 tablespoons minced chives
Combine all of the sauce ingredients except the sesame oil in a small sauce pan and whisk together. Bring to a simmer. Stir occasionally and reduce until the sauce is a nice dipping texture– it thickens a bit as it cools. (Depending on the heat about 20-25 minutes.) Add in the sesame oil and transfer to a serving dish.
For the pancakes, combine the dry and wet ingredients separately, then mix together. Add the chives. Heat a griddle on medium-low heat (closer to low). Spoon a small amount of batter onto the griddle and sprinkle sesame seeds on top. Cook until bubbles show through, flip and cook on the other side. (Let’s face it, you know how to make pancakes!)
Serve hot and enjoy.
Shared on Simply Sugar and Gluten-Free
I still haven’t made shaped pancakes for my daughter. How do you do the fine lines, for details like the face?
PS I’m a sucker for peanut sauce, these are making me salivate.
For these pancakes I just carefully poured the batter for the three circles. I then used sunflower seeds for eyes and a pumpkin seed for the mouth- applied to the uncooked side of the pancake. I placed a raw carrot for the nose after cooking. In my cookbook I demonstrate two fun pancake pictures made a bit differently.
The pancakes look great. I would love to try them sometime. Do you think they would be OK for diabetics?
Hi Kris, great to hear from you. I kept meaning to calculate the carbs for you but I haven’t gotten to it yet. The good news is: in my cookbook the nutritional information for each recipe is included so you will know exactly what you can eat.
Hey, I think I can have these pancakes even on my new diet! Very exciting.
The pancakes are delicious! And the sauce is a little piquant, a delightful surprise.
What I love is being able to eat things like pancakes again, without any of the food reactions I get with regular pancakes. (IHOP watch out!)