Saturday, October 27, 2012

Allergy free quinoa and apricot pancake recipe

  • 1½ cups Orgran self-raising flour
  • ½ cup quinoa flakes
  • ½ tsp baking powder
  • 2 tsp Orgran No Egg
  • ¼-½ cup dried apricots, diced fine
  • ½ cup sugar
  • 1 tsp vanilla essence
  • 40g Nuttlex, melted, cooled
  • 2¼ cups goat’s milk

  • Sift the flour, quinoa, baking powder and No Egg into a bowl.
  • Add the sugar and dried apricots and stir well.
  • Combine Nuttlex, vanilla essence and goat’s milk.
  • Add the goat’s milk mixture to the flour mixture and whisk to combine.
  • Allow the batter to rest for 10 minutes.
  • Lightly grease a small frying pan and heat to medium.
  • Cook ⅓ cup portions of the batter for 2-3 minutes then turn the pancake and cook on the other side.
  • Repeat with the remaining mixture.

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