© 2010 Green Kitchen Stories Kañiwa pancakes

Kañiwa & Coconut Pancakes

It’s done. We have booked our plane tickets to USA, we leave two months from now. It feels great knowing for sure that our trip together really will happen. First stop New York. Five days later we hit San Francisco. And after a while there we will drive south, meeting a couple of fellow bloggers on the way. We are so grateful for all your comments about what to see and where to go, and we will try to look up as many of your tips as possible. After 90 days in California we still don’t have a clue where to go to next. But when we know you know.

With America on our minds we made pancakes. Even if these look a little bit similar to traditional american pancakes with lots of syrup, sugar, butter and flour – they are not anything close to it. Our version is completely flour and sugar free. Instead these pancakes contain Kañiwa, a peruvian grain similar to quinoa – but with a higher protein level. Totally nutritious and gluten free. And what might look like maple syrup is actually natural fruit syrup from cherries and prunes.

We don’t need to write that pancakes are yummy, you all know that already. So let’s eat.

Kañiwa & Coconut Pancakes with Chunky Cherry & Prune Syrup
Serves 4-6 persons

Make the fruit syrup a couple of hours in advance, since it needs some time in the fridge. Kañiwa can easily be substituted with quinoa or amaranth – all these grains are gluten free.

6 eggs, lightly beaten
3 bananas
1 cup coconut milk
1 cup Kañiwa (cooked according to the package)
1 cup coconut flakes
1/2 tsp salt
1/2 tsp cinnamon
a pinch of cardamom

coconut oil

Mash the bananas with a fork and mix in a bowl together with all the other ingredients.
Or, pour eggs, bananas, coconut milk and spices in a blender. Blend for about a minute. Add the kañiwa and the coconut flakes and stir around.
Fry the pancakes on both sides in coconut oil on medium heat. Serve with a spoonful of Chunky Cherry & Prune Syrup.

Chunky Cherry & Prune Syrup
12 cherries
7 prunes
1/2 lemon
1 tbsp agave syrup
a pinch of ground clove

Chop the fruit in quite small pieces and throw them in a bowl. Squeeze the lemon juice over the fruit and add agave syrup and cloves. Stir it all around with a spoon, you can mash it a little bit to help release the fruit juices. Cover the bowl with plastic and put in the fridge for a couple of hours.

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43 Comments

  1. Jennifer L.
    Posted 30 Jul ’10 at 02:07 | #

    My wee one is allergic to eggs (gluten and garlic)! How sad for our pancake making endeavors! Gluten-free vegan food definitely makes cooking interesting. I wonder when we’ll start seeing Kañiwa in the health food stores here? It sounds exciting. These pancakes look delicious! We’ll hurry and try out the syrup. Hooray for getting tickets to the US!

  2. Posted 30 Jul ’10 at 02:40 | #

    can’t wait to meet you guys. and just so you know you are welcome to spend thanksgiving (food feast like no other) with us. we spend it with my husband’s grandma who is 96 years old and her 10 children and their children and spouses and as many friends as possible.

    come!

  3. Posted 30 Jul ’10 at 03:10 | #

    they look amazing! I like the speckled pancake look, very cute. I would love to meet you guys as your driving south if you have the time!

    • Posted 15 Aug ’10 at 11:59 | #

      Hi Sara! Yes it would be fun to meet up. We will let you know when we are in the san diego area.
      /David & Luise

  4. Posted 30 Jul ’10 at 03:42 | #

    This looks so amazing, I can’t think of anything else to say but WOW!!!

  5. Posted 30 Jul ’10 at 03:43 | #

    Wow, these look so delicious! I will definitely be keeping my eyes open for them. I’ve been making pancakes from fermented oats – healthy but pretty boring (I spice it up with a lot of cinnamon)…yours sounds much better!

  6. Posted 30 Jul ’10 at 04:53 | #

    Congrats on your upcoming trip. I hope you love your time here. These pancakes look great, though I thought they were poppyseed from just the photo. Always interesting learning about a new grain.

  7. Posted 30 Jul ’10 at 09:55 | #

    Why does this pancake need so many eggs? Would the recipe work with 2-3 eggs + water? What do you think?

    • Posted 30 Jul ’10 at 11:24 | #

      Hi Zita! We made quite a big batch of these pancakes; hence the amount of eggs. If you want to make a smaller batch you can just use half of all the ingredients.
      If you want to make a little simpler version of these pancakes you can try this recipe instead.
      /David

  8. Christine
    Posted 30 Jul ’10 at 16:51 | #

    How do you guys come up with all these delicious recipes?! Outstanding! (darn! its made me quite hungry) ;)

  9. Posted 30 Jul ’10 at 23:18 | #

    OH, kañiwa has been on my must-find list for a while, so fun to see it in a recipe! These look wonderful, I must try them. I recently found out I tolerate duck eggs – hooray! – so I’m re-exploring the wonderful world of eggs again. Glorious! Enjoy your travels through the US, how wonderful and exciting. California is wonderful. If you find yourself anywhere near Minnesota (unlikely, but you never know…), drop me a line! ;) Kim | http://www.affairsofliving.com | @eatingfreely

    • Posted 3 Aug ’10 at 05:10 | #

      Hi Kim, hooray for being able to cook with eggs! It must be a wonderful feeling to suddenly have access to a zillion recipes that were impossible before.
      Thanks for the invitation! We haven’t planned to see Minnesota, but you never know…
      /David

  10. Posted 2 Aug ’10 at 03:16 | #

    I have been searching on the internet hoping to get some ideas on the way to get our website coded, your overall design and style and design are great. Did you actually code it yourself or did you employ a coder to get it done to suit your needs?

  11. Posted 2 Aug ’10 at 20:35 | #

    These pancakes look divine!

  12. erica
    Posted 3 Aug ’10 at 04:34 | #

    hey, congrats on coming to overseas to us, so exciting, thank you for this amazing recipe. can’t wait to try it!

  13. Posted 4 Aug ’10 at 13:40 | #

    I grew up in a household where I was the loan coconut lover. Almond Joys are my favorite candy, Pina Coladas are fantastic beverages, and I go gaga over coconut macaroons.

    Now I’m married to a man who doesn’t like coconut either. Maybe I need to make him these pancakes and trick him into liking it. Do you think that’ll work?

  14. Posted 4 Aug ’10 at 21:29 | #

    These may just be the most beautiful pancakes I’ve ever seen! I love the look of the Kañiwa. I may have to substitute quinoa – I imagine it imparts a lovely texture to the pancakes.

  15. Posted 6 Aug ’10 at 23:35 | #

    If you decide to head north, please let me know! We’d love to have you stay with us in Seattle.

    • Posted 15 Aug ’10 at 11:58 | #

      Hi Dana and thanks for the invite. If we head north we will indeed let you know!
      /David & Lusie

  16. Jessie
    Posted 17 Aug ’10 at 09:19 | #

    I am sooo excited to see this post! My boyfriend is gluten-intolerant which means I can’t indulge in flour-y goodness without the guilt! I will definitely be trying this recipe this weekend :) Also, I am very glad to see that the grain has more protein then quinoa, I am always trying to find a way to cut down the CHO and add more protein in my diet.
    p.s. as a Californian, I can safely say you will LOVE it! Enjoy your trip!

  17. Posted 20 Aug ’10 at 11:41 | #

    These look wonderful! How would you describe the taste of kañiwa? does it have the same nutty qualities as quinoa? I will have to keep my eye out for some, I have not heard of this grain (or is it a seed?) before!

    • Posted 26 Aug ’10 at 01:35 | #

      Hi Jenn, Kañiwa tastes quite similar as quinoa. One advantage with kañiwa is that it doesn’t contain any saponins (quinoa does), which gives it a less bitter taste. And I think it classifies as a grain :)
      /David

  18. Posted 20 Aug ’10 at 14:46 | #

    YAY for the Top 9! Congratulations!! Let me know when you guys are in San Francisco- I would absolutely love to meet you :)

  19. Posted 22 Aug ’10 at 01:22 | #

    I love those. They look so delicious.

    I’ve never heard of Kaniwa before, but will definitely have to check it out.

    This is my first visit to your beautiful blog but definitely won’t be my last :) Fantastic stuff!

  20. Posted 22 Aug ’10 at 17:01 | #

    Hooray for an NYC visit! Are you planning on stopping by Pure Food? Let me know if you need any tea shop suggestions! There’s a fabulous tea spot, Radiance Tea House & Books (http://bit.ly/b81aJ7 & http://bit.ly/a2nt9V)

    • Posted 26 Aug ’10 at 01:28 | #

      Hi Alexis, we haven’t really planned what to see in NYC yet. We are grateful for all the suggestions we can get. Radiance Tea House looks wonderful. Feel free to e-mail us if you have any other favorites.
      Thanks!
      /David

  21. Posted 18 Sep ’10 at 05:30 | #

    Wooow, it looks spectacular. I´m from México City and I´m not sure if I can found Kaniwa, could tell me if I can change Kaniwa for other thing? Thank You Very much !!!

    Saludoos !!

    • Posted 18 Sep ’10 at 17:22 | #

      Hi Ceciboop! You can replace Kañiwa (also known as Cañihua) with Quinoa.
      Good luck!
      /Luise

  22. Posted 18 Sep ’10 at 16:32 | #

    Where do I find Kinawa in Sweden? Never heard of it. And Agave syrup is complete unknown to me as well.

    Wonderful, beautiful blog! Love it!

    /Maria

    • Posted 18 Sep ’10 at 17:19 | #

      Hi Maria.
      You can find Kaniwa in local health stores, in Stockholm they sell it at Gryningen. We have also found it in the health section of large supermarkets. Kaniwa is very similar to Quinoa, so you can also use that. We have found Agave syrup both at Coop and Ica Supermarket. Hope you find it.
      /Luise

  23. Posted 10 Oct ’10 at 10:38 | #

    Hi,

    I just found your gorgeous blog and can’t wait to make these! I saw that you are/were heading to the US. If the trip is still in the future, I’d highly recommend seeing Portland, Oregon. The most green and beautiful place I’ve seen in the US. So many fun activities. Somewhat similar to Sweden…I’ve dreamed of living in Sweden since I visited several years ago. Thank you for your wonderful blog. Keep up the great work!

  24. Posted 10 Oct ’10 at 19:51 | #

    Really nice blog!

  25. amanda
    Posted 2 Aug ’11 at 21:00 | #

    Hello — I am looking forward to making this recipe, and am wondering if it is possible to use coconut flour rather than coconut flakes? I just bought a bag of the flour and would like to experiment; I know it requires using a lot of eggs (or liquid), and this recipe seems to fit that requirement perfectly. Thanks in advance!

  26. Posted 30 Oct ’11 at 09:38 | #

    Yay – thank you thank you THANK YOU for bringing these pancakes into our home, they fed my hungry family this morning, and they were all thrilled! :D

  27. Lil Rinaldi
    Posted 19 Jan ’12 at 04:54 | #

    I’m new here and like your blog very much. but was disappointed in the recipe for pancakes. I used amaranth grain instead since I had it on hand but for some reason the batter was very thin and would not “make” a pancake. It just wouldn’t hold up. I did cook the grain as specified in the directions and then added to the rest of the ingredients. Anyhow, I ended up adding whole wheat flour to thicken it a little and they turned out fine. Very nice flavor. Maybe you could help me figure out what went wrong. Thanks!
    Lil Rinaldi

  28. Liz
    Posted 15 Mar ’12 at 23:32 | #

    I had the same problem as Lil! I’ve tried to make them by the recipe twice now and each time I have to add some kind of flour, because they just wont stick together! When I try to flip them on the skillet it just creates a mess! I love the flavor as well, could you give me some tips on how to make them work?
    Thanks!
    Liz

  29. Posted 30 Oct ’12 at 13:04 | #

    Many thanks for this fantastic recipe, I am a Peruvian living in Norway and OMG this is such a great way to enjoy the nutritious Andean grains from my dear country! Booked for this Sunday’s brunch and I will also recommend it in my blog. Have a wonderful day!

  30. Naja
    Posted 19 May ’13 at 09:45 | #

    The flavour of this recipe is just divine! However, I tried to make pancakes out of this batter (I used quinoa instead of kañiwa) but the ingredients just didn’t come together. You need to either add some flour or used the batter for a smoothie (and leave the eggs out if you’re afraid to catch salmonela).

  31. Carly
    Posted 11 Jul ’13 at 00:34 | #

    Hi guys!
    Is the 1 cup of Kaniwa in the ingredients raw or 1 cup already cooked? Looking forward to trying these! :)

  32. Posted 18 Jan ’14 at 03:02 | #

    Thank you for sharing your info. I truly appreciate your efforts and I am
    waiting for your next post thank you once again.

  33. Kathy-Lee Westergom
    Posted 6 Apr ’14 at 20:16 | #

    Hey hey hey those pancakes look D-I-V-I-N-E!
    Wished we had cherries and prune season right now but I sure am looking forward to try those pancakes at least!
    I don’t have any kaniwa but I have some amaranth in my cardboard, with which I wanted to experiment!
    Yet I do have one little question before I can try this recipe
    Is the 1 cup of kaniwa raw or already cooked?
    Because if I would cook 1 cup of amarant, I’d end up with 3(!) cups of them because the package always suggests to cook them with three times the water ratio.
    Would you be so kind to help? Thanks!

  34. Johanna
    Posted 1 Dec ’14 at 19:43 | #

    This recipe is fantastic. Really, it tastes so so so good. Thank you!

4 Trackbacks

  1. [...] Kaniwa and coconut pancakes [...]

  2. [...] recipe for “Kañiwa and Coconut Pancakes” uses a grain that’s similar to quinoa, but doesn’t have the layer of saponins [...]

  3. [...] greenkitchenstories.com via Peruvian Superfood on Pinterest       Ingredients: Pancakes: eggs, bananas, coconut milk, [...]

  4. By Meet Kaniwa, Quinoa's Little Cousin on 25 Jul ’14 at 20:43

    […] – simmer 1 part kaniwa and 2 parts water over low heat for 15-20 minutes. Incorporate Kaniwa into breakfast, lunch, dinner or even dessert to start reaping all the […]

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