Crispy Quinoa Pancakes with Mango-Lime Cream, Toasted Coconut, and Pumpkin Seeds

Instructions

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   1. Preheat the oven to 120 °C / 250 °F to keep the pancakes warm if desired. Place a baking tray or oven-safe plate inside.

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   2. In a large bowl, mix the cooked quinoa, ground oats, baking powder, ground cinnamon, and fine salt until the dry ingredients are evenly combined.

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   3. In another bowl, whisk the eggs with 120 g of the plain Greek yogurt, the milk, 15 ml of the honey, the vanilla extract, and the melted butter until smooth.

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   4. Pour the wet mixture over the dry ingredients and stir until combined. Let the batter rest for 5 minutes so the oats can absorb some moisture.

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   5. While the batter rests, make the cream: blend or mash the mango with the remaining 60 g of plain Greek yogurt, 15 ml of honey, the lime zest, and the lime juice until thick and smooth.

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   6. Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter. Once hot, add portions of batter about 3 tablespoons each and gently flatten them.

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   7. Cook the pancakes for 2 to 3 minutes per side, until golden outside and set in the center. Adjust the heat if they brown too quickly. Transfer them to the oven at 120 °C / 250 °F to keep warm while finishing the batch.

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   8. In a small dry skillet, toast the shredded coconut and pumpkin seeds over medium-low heat for 2 to 3 minutes, stirring constantly, until the coconut is lightly golden and the seeds are fragrant.

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   9. Serve the pancakes warm with the mango-lime cream spooned on top or on the side. Finish with the toasted coconut and crunchy pumpkin seeds.

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    10. For a brighter finish, add a little extra lime zest over the plate just before serving if desired.