Monday, January 14, 2013

Allergy free cocoa quinoa pancakes recipe

This tastes like a light nut chocolate so add more cocoa or quinoa to your own tastes.

  • 1½ cups Orgran self-raising flour
  • ½ cup quinoa flakes (see note)
  • ½ tsp baking powder
  • 2 tsp Orgran No Egg
  • ¼ cup cocoa
  • ¼ cup brown sugar
  • 40g Nuttlex, melted, cooled
  • 2¼ cups goat’s milk

  • Sift the flour, quinoa, cocoa, baking powder and No Egg into a bowl.
  • Add the brown sugar and stir well.
  • Combine the Nuttlex 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.
  • Top with banana or berries and maple syrup.

  • The amount of quinoa can be increased to the expense of some flour for a nuttier taste.

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