Allergy free quinoa and apricot pancake recipe

Ingredients

• 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

Method

• 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.