Allergy free cocoa quinoa pancakes recipe

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

Ingredients

• 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

Method

• 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.

Note

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