Hippie Hotcakes (Serves 2-4)

 

1/2 cup steel cut oats

1/2 cup quinoa, washed and rinsed three times (until water runs clear)

1/2 cup plain yogurt (non or full fat is fine)

1 cup water

2-3 tablespoons evaporated cane juice sugar

1/4 teaspoon fine grain sea salt

1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

3 eggs

1 teaspoon baking powder

2 tablespoons coconut

 

Put the steel cut oats, quinoa, water and yogurt in a blender, cover and refrigerate overnight. In the morning add the remaining ingredients. Cover and blend on low to incorporate, at least 1 minute. Move the setting to puree or liquefy and blend 1 minute more, until the hotcake batter is smooth.  Heat oil or butter in small skillet over medium heat. When the skillet is hot, pour in some batter until it reaches the edges, and cook for 3 or 4 minutes, until golden brown and bubbles on the surface are popped. Flip the hotcake and cook the other side for another couple of minutes, until brown and cooked through. Garnish with your topping of choice; settle in to dig in. Pantry Note: Leftover hotcakes can be cooled, kept in a plastic bag in the freezer for four to six weeks. When reheating the hotcakes, pop them in a toaster or under the broiler for a few minutes on each side.