2 blood oranges
2 tbsp coconut oil or butter
1 tbsp maple syrup, plus extra to serve
75g desiccated coconut

For the pancake batter:
240ml almond milk
1 egg
2 tsp vanilla extract
90g cooked quinoa
60g spelt flour
2 tbsp coconut sugar
½ tsp salt

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Quinoa Pancakes with Blood Orange Slices

SERVES: 2 (6 pancakes)

Blood oranges, like regular oranges, are full of vitamin C, which is a powerful antioxidant that helps keep gums healthy, repairs tissue and heals wounds. This picture-perfect fruit tastes awesome with coconut, and served alongside pancakes, this dish makes the ultimate weekend Instagram-worthy breakfast!

Blend the pancake batter ingredients together in a food processor or blender and leave to the side to rest.

Slice the oranges into 1cm-thick rounds, leaving the peel still on. Heat 1 tablespoon of the coconut oil and the maple syrup in a pan over a medium high heat. Fry the orange slices for 2 minutes on each side, then remove from the heat and leave to the side.

Take another pan and heat the remaining tablespoon of coconut oil. Let the oil get hot, then spoon in 2 tablespoons of the pancake batter. Fry the pancake for 2 minutes on each side until cooked through. Repeat with the rest of the batter, keeping the finished pancakes warm on the side.

Serve the pancakes with the jammy blood orange slices, an extra drizzle of maple syrup and a sprinkle of desiccated coconut.