Thursday, February 7, 2013

Allergy free apricot quinoa pancake recipe


  • 1½ cups Orgran self-raising flour
  • ½-¾ cup quinoa flakes (see note)
  • ½ tsp baking powder
  • 2 tsp Orgran No Egg
  • 2 tbsps honey (optional)
  • 40g Nuttlex, melted, cooled
  • 2¼ cups goat’s milk
  • 2 fresh apricots, sliced fine


  • Sift the flour, quinoa, baking powder and No Egg into a bowl and stir to combine.
  • Whisk together the Nuttlex, honey and goat’s milk.
  • Add the goat’s milk mixture to the flour mixture and whisk to combine.
  • Fold in the sliced apricots.
  • Allow the batter to rest for 10 minutes. The batter will thicken as the quinoa dissolves.
  • 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 fresh apricot and honey or maple syrup.


  • The amount of quinoa can be increased to the expense of some flour for a nuttier taste.
  • These are very soft pancakes so if they are a little too hard to handle add some more flour.

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