Allergy free apricot quinoa pancake recipe

Ingredients

• 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


Method

• 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.


Note

• 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.