Blueberry Quinoa Coconut Pancakes with Eggs
by Tarla Dalal

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Pancakes are amongst the most popular breakfast options worldwide. They are also quite versatile and can be used to make snacks and desserts, when filled with interesting stuff and laced with peppy sauces.

Here, we show you how to make a Blueberry Quinoa Coconut Pancake with Eggs. The succulent texture and unique flavour of this pancake make it amazing and perfect to enjoy just plain without any sauces or stuffing.

Quinoa flour together with the brown sugar gives the pancake a satisfying, rustic flavour while desiccated coconut gives it a scrumptious mouth-feel. The tang of blueberries balanced by the soothing touch of coconut milk give the dish a pleasant flavour that will make your taste buds sit back and relax!

You need not add any water to the batter as the coconut milk itself gives it the required consistency.

Try other pancake recipes like the Oatmeal Cinnamon Pancakes with Eggs and Quinoa and Ragi Pancakes with Beet Cheese Sauce .

Blueberry Quinoa Coconut Pancakes with Eggs recipe - How to make Blueberry Quinoa Coconut Pancakes with Eggs

1/2 cup frozen blueberries
3/4 cup quinoa flour
1/4 cup desiccated coconut
1/2 tsp baking powder
1/2 tsp vanilla essence
1 egg
1/2 cup brown sugar
1/2 tbsp honey
1/2 cup coconut milk (nariyal ka doodh)
3 1/2 tsp coconut oil for greasing and cooking

Method

Combine all the ingredients in a deep bowl and mix well using a whisk till no lumps remain to make a batter of pouring consistency.
Grease a non-stick tava (griddle) with ¼ tsp of oil and pour a spoonful of the batter on it and rotate in a circular motion to get a 125 mm. (5”) diameter circle.
Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till it is cooked from both the sides.
Repeat steps 2 and 3 to make 6 more pancakes.
Serve immediately.