Quinoa Orange Pancakes with Warm Berry Compote and Pistachio Crumble

Instructions

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   1. If you want to keep the pancakes warm while cooking in batches, preheat the oven to 200°F (95°C) and place an oven-safe tray or plate inside.

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   2. Make the crumble: heat a small skillet over medium heat. Add the pistachios, brown sugar, and half of the ground cinnamon. Cook for 2 to 3 minutes, stirring, until the sugar lightly melts and the pistachios smell toasted. Transfer to a plate to cool and crisp up.

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   3. Make the compote: in a small saucepan combine the blackberries, raspberries, orange juice, and 1 tablespoon of the honey. Cook over medium heat for 5 to 7 minutes, gently crushing some of the fruit, until you have a thick sauce with visible fruit pieces. Keep warm.

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   4. In a large bowl, mix the cooked quinoa, ground rolled oats, all-purpose flour, baking powder, salt, and the remaining cinnamon.

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   5. In another bowl, whisk the eggs with the milk, plain yogurt, remaining honey, orange zest, vanilla extract, and melted butter until smooth.

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   6. Pour the wet ingredients over the dry ingredients and mix just until combined. Let the batter rest for 5 minutes so the oats can hydrate.

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   7. Heat a large nonstick skillet or griddle over medium-low heat and lightly grease it with butter. To test the heat, a drop of batter should sizzle gently without burning.

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   8. Cook the pancakes using portions of about 3 tablespoons of batter each. Cook for 2 to 3 minutes on the first side, until bubbles appear on the surface and the edges look set. Flip and cook 1 to 2 minutes more, until golden and cooked through.

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   9. Transfer the cooked pancakes to the tray in the 200°F (95°C) oven to keep warm while you finish the remaining batter.

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    10. Serve the pancakes hot with the warm compote spooned over or alongside, finish with the pistachio crumble, and add an extra spoonful of plain yogurt if desired.