Quinoa Lemon Griddle Cakes with Whipped Vanilla Yogurt, Warm Kiwi and Toasted Almonds

Instructions

1. 1

   1. Place the rolled oats in a blender or food processor and pulse until you get a coarse flour. Transfer to a large bowl and mix with the all-purpose flour, baking powder, and salt.

2. 2

   2. In another bowl, whisk the eggs with the milk, 120 g (1/2 cup) of the plain yogurt, 20 g (1 tbsp) of the honey, 1/2 teaspoon of the vanilla extract, the lemon zest, lemon juice, and melted butter.

3. 3

   3. Add the cooked quinoa to the wet ingredients and stir. Fold this mixture into the bowl of dry ingredients and mix just until combined. Let the batter rest for 10 minutes so the oats can hydrate.

4. 4

   4. While the batter rests, make the topping: in a small bowl, mix the remaining 100 g yogurt with the remaining 15 g honey and the remaining 1/2 teaspoon vanilla extract. Chill until needed.

5. 5

   5. Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove from the skillet and set aside.

6. 6

   6. In the same skillet, add the kiwis and sprinkle with the ground cinnamon. Cook over medium-low heat for 1 to 2 minutes, stirring gently, just until warmed through and slightly juicy without falling apart. Remove and set aside.

7. 7

   7. Heat a griddle or nonstick skillet over medium heat. If desired, keep the first cakes warm in an oven at 93 °C / 200 °F on a tray while you finish the rest.

8. 8

   8. Lightly grease the skillet with a little butter. Pour in portions of about 60 ml (1/4 cup) batter and cook for 2 to 3 minutes per side, until bubbles appear on the surface and the cakes are golden. Repeat with the remaining batter, adding more butter to the skillet as needed.

9. 9

   9. Serve the warm griddle cakes with the whipped vanilla yogurt, warm kiwi, and toasted almonds on top.