January 15, 2019
This recipe is provided for those who have reactions to most conventional flours – some coeliacs and gluten-sensitive individuals have multiple sensitivities and can’t tolerate rice, tapioca or potato starch, and of course some people also have nut allergies, meaning that almond meal is off limits. This recipe may help them.
Quinoa flour is a relatively high-protein flour with a mildly earthy taste and a very slightly bitter undertone – some people love it and some aren’t so keen. I think this recipe makes it quite palatable, especially if you’re able to add a bit of maple syrup or blueberry sauce as a topping! The quantities given here make about 10 to 12 pancakes of about 15cm diameter.
1Mix the flour, baking powder and baking soda in a large bowl and set aside
2Beat the eggs with the butter, milk and honey. Set aside.
3Combine the wet mix and the flour in the large bowl. The mix should be pourable, so add a little more liquid if needed. The quinoa flour soaks up liquid quite impressively.
4Lightly grease (preferably with butter) a heavy-based frying pan and heat the pan over medium heat.
5Add the pancake batter ¼ cup at a time.
6Once bubbles appear on the surface, flip the pancake and cook the other side until golden brown.