1 cup quinoa, washed well and soaked for 1 hour or overnight
½ cup rolled oats or rice flour
2 tbsp bio, organic yoghurt*
2 tsp baking powder
160ml/2 thirds cup of warm water, plus extra
Scant 1/4 tsp sea salt and a good grind of black pepper
Ghee or coconut oil to cook
Rinse the quinoa well and soak for a few hours or overnight.
The next morning, rinse and drain the quinoa.
Combine the drained quinoa with the oats/rice flour, yoghurt and warm water in a blender and blend well to make a smooth-ish batter (I used a jug and an immersion blender).
Add the salt, pepper and baking powder, blend again adding a tablespoon or two more of hot water until you get a pourable batter.
Heat a cast-iron or non-stick (choose non-toxic) pan to a medium-high heat and add a tablespoon of ghee. Coat the pan and pour off the excess into a cup.
When the pan is piping hot and just smoking, ladle a spoonful of the batter into the centre of the pan and using the back of the ladle to gently smooth into a circle about 13 cm wide. Sprinkle with some of the grated carrot and top the pan with a lid.
Cook on a medium heat for a few minutes until the top looks set and the bottom lifts off easily. Sprinkle with a little more melted ghee, then gently turn the pancake over and cook for another 2-3 minutes. Set aside and keep warm while you prepare the others, then serve immediately with the fresh tomato chutney.
East by West tip: Pair with this tomato chutney or the tomato chutney from East by West for deliciously different accompaniment, or go sweet with ghee and jam/raw honey. Or turn these into uttapums and top with grated carrot and a masala or spices, finely chopped tomato and onion and a sprinkle of sea salt before flipping.
* Dairy yoghurt keeps the pancakes nice and soft even when cold and helps bind the batter since it is gluten-free and unfermented. You might be able to replace with coconut yoghurt but I haven’t yet tried!