Quinoa Pancakes with Raspberry Compote
Quinoa flour has a distinctive flavour, stronger than the flavour of quinoa when it’s used as a whole grain. It’s a useful flour to use in baking in place of wheat flour as it’s gluten-free.
| Servings | Prep Time | Cook Time |
| 12pancakes | 25minutes | 20minutes |
| Servings | Prep Time |
| 12pancakes | 25minutes |
| Cook Time |
| 20minutes |
Ingredients
- Quinoa Pancakes
- 1-1/2 cups quinoa flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 1/2 tsp ground cinnamon
- 1-1/2 cups buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup low-fat natural yogurt
- Raspberry Compote
- 2 cups fresh raspberries or frozen
- 1 tbsp caster sugar
Portions: pancakes
Units:
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Ingredients
Portions: pancakes
Units:
|
Instructions
- To make the compote, put the raspberries and sugar in a small saucepan. Gently stir over low heat until the sugar has dissolved and the mixture is heated through.
- Sift the flour, baking powder, sugar and cinnamon into a bowl and make a well in the centre. Whisk the buttermilk, eggs and vanilla together. Pour the mixture into the well in the dry ingredients and stir to combine.
- Lightly grease a large heavy-based frying pan and heat over medium-low heat. For each pancake, drop 2 slightly heaped tablespoons of batter into the pan and spread to a neat 10 cm (4 inch) round. Repeat with more batter, depending on the size of your pan.
- Cook the pancakes for about 2 minutes, until golden brown underneath, then turn over and cook the other side for 1-2 minutes, until golden. Remove from the pan and keep warm while you cook the remaining batter.
- Serve three pancakes for each person, with the yogurt and raspberry compote.
Recipe Notes
To keep the pancakes warm, place them on a baking tray in a very low oven, loosely covered with foil.
