Coffee Quinoa Pancakes with Carrot Frosting are moist, fluffy and a satisfying morning meal. Rich in protein and other nutrients these pancakes are bursting with flavors. They are so perfect for Easter mornings.
These pancakes have a subtle flavor of aromatic coffee and a strong taste of quinoa, mellowed down with sweet carrot frosting. These hearty and flavorful pancakes are made with easily available ingredients and gets ready in about 25 minutes. These beauties are made out of gluten – free quinoa flour, instant coffee powder, and a hint of cardamom powder. To fluff the batter I used a little baking powder and salt in the dry ingredients. For the extra dose of magnesium I added a mashed banana along with some maple syrup for sweetness. Lastly, I whipped up the batter with unsweetened coconut milk.
However, these pancakes are yet incomplete without the carrot frosting. Like Yashvi always phrases her sentence ‘You know why?” Because, it’s Easter weekend!!!! Bunnies want some carrots on the table. So, my little bunny is crazy about carrot frosting. In the process of coming up with the right flavor I ended up blending the frosting 5 times in a week. My bunny would finish up all the frosting every time while licking her fingers 🙂 . In a blender I combined some fresh baby carrots, cashew nuts, sugar, and unsweetened coconut milk and blended until smooth and creamy. Just before serving, generously drizzle the carrot frosting on the pancakes. Coffee Quinoa Pancakes with Carrot Frosting were a delight and vanished within minutes.
It is true that caffeine is not for kids but a little amount on special occasion is harmless. If you still want to trade chocolate with coffee I am completely up for it. I would still insists that grown – ups should pair their coffee quinoa pancakes with carrot frosting. It would make your Eater morning more fun along with being a complete delicious satisfaction.
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