1 cup quinoa, 1/2 cup milk, 1 tsp olive oil, 1 slightly beaten egg, 1/2 tsp baking powder, 1/2 tsp orange essence, 2 tbsp castor sugar, 2 tbsp maple syrup, and 7-8 strawberries for garnishing.
Begin by dry roasting the quinoa until it turns slightly golden and aromatic. Allow it to cool down, then rinse thoroughly with water to remove any soapy residue from the grain. This step ensures a clean and nutty flavor in our pancakes.
In a blender, combine the washed quinoa, milk, and 1 ½ tablespoons of castor sugar. Blend until you achieve a smooth batter consistency. Add the orange essence and baking powder to the mixture, stirring well.
After the resting period, incorporate the lightly beaten egg into the quinoa batter. Mix well to ensure that the egg is fully incorporated, giving the pancakes a fluffy and airy texture when cooked.
Heat a non-stick frying pan over medium heat and add a dash of olive oil. Pour a ladleful of the quinoa batter onto the pan to form a pancake. Cook until the bottom turns slightly brown, then flip the pancake to cook the other side.
To create a unique presentation, arrange the cooked pancakes in layers with sliced strawberries in between, forming a layered cake-like structure. This adds a delightful touch of freshness and color to the dish.
To finish off our Strawberry Quinoa Pancakes, drizzle some maple syrup generously over the top. This adds a sweet and indulgent touch, complementing the nutty quinoa and fresh strawberries perfectly. Serve and enjoy!
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