Chop the blood oranges, add them + their juices to a bowl. Add the maple syrup, rose water and chia seeds. Use a fork to combine the ingredients. Cover and let sit in the fridge for 1-2 hours or overnight, stirring once or twice to prevent the chia seeds form forming lumps. The chia seeds will bind the juices into a jam-like consistency. Store in a sealed jar in the fridge for up to 3-5 days.

Add the ricotta, maple syrup and lemon juice to a food processor or blender. Puree until completely smooth. Stir in the citrus zest. Add the heavy cream to a bowl and, using an electric mixer, whisk the cream until stiff peeks form. Gently fold the ricotta into the whipped cream. Stir in a pinch of flaky sea salt. Store covered in the fridge for up to 1 day.

Add the milk, egg, vanilla and cooked quinoa to a blender and blend until the quinoa is finely chopped and the the egg beaten. Add the whole wheat flour baking powder, salt and half of the coconut. Blend until just combined being careful not to overmix the batter. It's OK if your batter has lumps. Stir in the remaining coconut. Let the batter sit 5-10 minutes while you preheat your griddle/pan.

Heat a large skillet or griddle over medium heat and add butter, coconut oil or cooking spray to melt. Pour about 1/3 cup pancake batter onto the center of the hot pan and gently spread the batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.

To serve, divide the pancakes among plates. Top each plate with a generous dollop of whipped ricotta and a couple spoonfuls of the blood orange jam. EAT... no DEVOUR.