Quinoa Banana Pancakes with Tahini Yogurt Cream and Roasted Strawberries

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the strawberries on a small baking tray, toss them with 1/2 tablespoon of the honey and the orange juice, and roast for 15 minutes until tender and juicy.

2. 2

   While the strawberries roast, make the cream by mixing the Greek yogurt, tahini, and the remaining 1/2 tablespoon honey in a bowl until smooth. Chill until needed.

3. 3

   In a separate large bowl, mash the ripe banana and whisk it with the eggs, milk, vanilla extract, and melted butter.

4. 4

   Add the cooked quinoa, oat flour, baking powder, ground cinnamon, and fine salt. Mix just until combined; let the batter rest for 5 minutes so the flour can hydrate.

5. 5

   Heat a nonstick skillet or griddle over medium heat. Lightly grease with a little extra butter. Scoop portions of batter, about 3 tablespoons each, and cook for 2 to 3 minutes on the first side, until bubbles appear and the edges look set.

6. 6

   Flip the pancakes and cook for 1 to 2 minutes more until golden and cooked through. Repeat with the remaining batter, adding more butter to the pan if needed.

7. 7

   Serve the pancakes warm with the tahini yogurt cream spooned over or alongside. Add the roasted strawberries and their juices, then finish with toasted sesame seeds and orange zest, and serve immediately.