the invisible cookbook

I have been eating a lot of these lately, drizzled with maple syrup, fresh grated pear and creamy yoghurt. Its a lovely way to start these cold days. Pretty healthy too given that they are gluten free and full of protein. Instead of using buckwheat flour you can add double the amount of almond meal or vice versa. Up to you!

Recipe for quinoa pancakes

3/4 cup quinoa
1  1/4 cups water
2 eggs
1/4 cup almond meal
1/4 cup buckwheat flour
1/2 cup additional water
1 tsp baking powder

First you will need to cook the quinoa: Rinse and drain the quinoa and then place in a saucepan along with 1  1/4 cups water. Bring to the boil and then reduce to a simmer until all the water is absorbed and the grains are soft, much like you would cook rice.

Allow to cool before adding  all the remaining ingredients including the additional water. Beat with a fork or whisk until you have a fluffy and well combined batter.

Cook as you would any pancakes in a heavy based greased frying pan, over a medium flame and tilting once you have added the batter to help it spread a little. Cook until golden brown on both sides.

Have a lovely day…

xx