‘Spring pancakes topped with avocado and roasted chickpeas’
When Spring comes alive and everything is at bloom, it brings out a new set of inspirations for cooking as well. Maybe it is the rush of light already early morning, but it brings me to the kitchen to try out new colourful recipes. Last night we had some geese and quinoa for dinner and I really wanted to try out some pancakes from the leftover quinoa. I think they turned out particularly delicious, again you can make them sweet or savoury depending on your palette in the morning. We most crave for something healthy and fresh so decided to top the pancakes off with some ripe avocado and smoked paprika roasted chickpeas. I love how Spring brings fresh herbs and all kinds of salad leaf sprouts as the temperature begins to slowly warm up. We have also recently purchased a new set of old Finnish designed “Arabia Fasaani” plates that have merged into our collection quite seamlessly. Mixing together old and new forms the perfect classic and timeless interior.
- Cooked quinoa
- About 1 dl plain flour
- Oil or butter for cooking
- Optional: add additional spices if desired
- ½ avocado
- Baby sprout leaves
- Roasted chickpeas (smoked paprika, olive oil, salt)
- Chili flakes
- Black pepper
- Olive oil
- Fresh dill
These 2 ingredient pancakes are a great trick to have up your sleeve if you have left over quinoa laying around. All you need is cooked quinoa and plain flour to form “patties” or pancakes that you then cook on a non-stick pan with a bit of butter or oil. If you are like me, I tend to flavor the quinoa when boiling it in water most often with some vegetable stock concentration and a bit of cayenne pepper/pepper, which does add a great flavor to the end result. So, you can easily flavor your quinoa at this point while it is boiling in water. Leave the quinoa a touch moist so it easily sticks on to the flour and forms a solid pancake. Form the pancake with your hand into a round shape and fry on a pan for a few minutes on each side.
Top the pancake with some roasted chickpeas, half an avocado, fresh dill, chili flakes and a few baby sprouts of leaves. Drizzle extra olive oil on top, chopped fresh fill and ground black pepper.
To make the roasted chickpeas, which by the way also make a devilish snack just by themselves. On a roasting tray, add a can of chickpeas that are coated with olive oil, smoked paprika and salt. Roast in the oven for about 20minutes in medium heat.