Flour-Free Banana and Coconut Pancakes, and the Quinoa and Cauliflower Cakes with Ramps. The pancakes, I’ll admit, did not completely meet my definition of pancakes. I was really excited about making them, thinking how great it would be to be able to eat pancakes every day, guilt free! But… I was expecting to eat pancakes, and these, while tasty and filling and quick to make on a work morning, were not quite pancakes. Close, but the texture wasn’t there for me. Still, I really like the idea, and I have a few thoughts for how I might tinker with them to satisfy my own tastes. The quinoa/cauliflower/ramp/feta cakes however, were super delicious. I loved feeling like I was eating something decadent but knowing that I was getting lots of veggies and proteins in. And again, they were really filling.

Book Club: Vegetarian Everyday // Quinoa, Cauliflower & Ramp Cakes, Flour-Free Banana & Coconut Pancakes

Book Club: Vegetarian Everyday // Quinoa, Cauliflower & Ramp Cakes, Flour-Free Banana & Coconut Pancakes

Book Club: Vegetarian Everyday // Quinoa, Cauliflower & Ramp Cakes, Flour-Free Banana & Coconut Pancakes

Flour-Free Banana and Coconut Pancakes

Serves 3-4.

  • 3 ripe bananas
  • 6 large eggs, lightly beaten
  • 1/2 c. shredded dried coconut, plus extra for sprinkling
  • 1 c. fresh blueberries, plus extra for serving
  • 1/2 tsp ground cinnamon
  • 2 tsp coconut oil, for frying [butter is fine too]
  • 2 TBS maple syrup or plain yogurt, for topping [I used leftover lilac-blackberry syrup]
  1. Mash the bananas with a fork in a medium sized bowl. Add the eggs and coconut and stir to blend evenly. Stir in the blueberries and cinnamon, and set aside.
  2. Heat the coconut oil or butter in a large skillet or on a griddle over medium heat. Spoon 2-3 tablespoons of batter per pancake into the hot pan. The batter is fairly thin, so using an actual tablespoon to do these helps keep it from spreading too much. Cook for about 2-3 minutes per side, flipping carefully (they’re a little fragile). Serve hot with extra blueberries and maple syrup.

Book Club: Vegetarian Everyday // Quinoa, Cauliflower & Ramp Cakes, Flour-Free Banana & Coconut Pancakes

Quinoa & Cauliflower Cakes with Ramps

Makes 12 cakes.

  • 1 c. white quinoa
  • 1 2/3 c. cauliflower florets, from one medium head of cauliflower
  • 6-8 ramps, cleaned and coarsely chopped
  • 4 large eggs
  • 1 1/3 c. crumbled feta cheese
  • 3/4 c. rolled oats
  • sea salt and freshly ground black pepper, to taste
  • 2 TBS Ghee, coconut oil, or olive oil for frying
  1. Combine 2 1/4 c. water, the quinoa, and a pinch of salt in a medium saucepan. Bring to a boil, reduce to a simmer, then cook for 15-20 minutes, until quinoa tails have unfurled. Drain and set aside.
  2. Pulse the cauliflower in a food processor until it has a rice-like texture. Scrape into a bowl and add the cooked quinoa, ramps, eggs, feta, oats, and salt and pepper to taste. Stir until evenly combined. Cover and place in the fridge for 30 minutes to 1 hour, to firm the mixture.
  3. Form the mixture into small patties with your hands, squeezing out any excess liquid. Heat the Ghee or oil in a large frying pan over medium heat, then add the patties a few at a time and cook for 3-4 minutes per side, or until golden brown. Drain on a paper towel. Serve warm or cold.

Dining and Cooking