Quinoa and Coconut Pikelettes

Maybe you’ve strayed into the wonderful world of sugar and process carbs and need a way back. After my weekend away in Melbourne, I sure did. All the delicious treats of St Kilda and surrounds have recharged my body and inspired me to get back into the kitchen and keep food fun, fresh and fast.

When it came time to get into a clean breakfast I had to get creative, I didn’t want to be lured back to by the sugar-faeries. Pancakes always seem a bit more special to me after a week of porridge, but I didn’t want the same old, same old. Good thing too as I was out of cinnamon and my vanilla essense was still packed from the trip. So, when  I opened my baking draw in my pantry, searching for inspiration, the coconut essence jumped out and grabbed my imagination. Combined with the nutty taste of the quinoa flour and a few oats added for extra chewiness I was excited.

There are many protein-rich pancake recipes out there and depending on the day i make mine with different ratios of liquids to solids, depending on whether i want crepes or cute fluffy pikelettes. When the mixture hit the pan and the tiny little bubble started to form, I new I’d be satisfied. Up the puffed, golden and luxurious a perfect reward after a cold winter’s morning walk.

Pikelettes with St Dalfour Orange & Ginger spread and yoghurt

Quinoa and Coconut Pikelettes

  • 40g quinoa flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon chia bran
  • 2 teaspoons rolled oats (skip for gluten free)
  • 1 egg, beaten
  • 3 egg whites
  • 1/2 teaspoon coconut essence
  1. Combine the quinoa flour, baking powder, chia bran and oats in a mixing bowl. Add the beaten egg and egg white, along with the coconut essence. Whisk until all the lumps are dissolved.
  2. Preheat a small cast-iron frying pan to medium heat and lightly spray with cooking oil spray. Pour 1/3 of the mixture into the pan and cook until the pikelette begins to bubble. Flip over, using a plastic spatula and cook for a further minute, until golden.
  3. Repeat, twice more, using the remaining mixture.

Substitutes & Alternatives:

You can skip the oats to make this recipe gluten free. Otherwise they add a lovely chewy texture.

Preparation time: 3 minute(s)

Cooking time: 7 minute(s)

Diet tags: Low calorie, High protein, Gluten free

Number of servings (yield): 1

Calories: 340

Fat: 8.5g

Protein: 28.8g

Carbs: 34.2g

 

About Michelle

Michelle is passionate about showing people how easy it is to prepare food that is healthy and packed full of flavour. She has just completed her first recipe book, Healthy Helpings: fast food for fit physiques. She began sharing her love of food in 2007, when she produced two series of the online cooking show ‘Healthy Helpings TV’, making fast food healthy and healthy food fast. In 2008 she competed in bodybuilding as a novice figure shaping competitor and she remains passionate about physique sports. She was a 2009 Australian Masterchef semi-finalist, and contributes articles to Oxygen Magazine Australia. Michelle lives with her husband on the Fleurieu Peninsula in South Australia, where she loves to search out new ingredients and food ideas from local farmers markets, health food shops and ethnic grocers, and take her two dogs on long rambles through the vineyards. Find out more about Michelle's book