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Raspberry & quinoa pancakes
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Quinoa – technically a seed, but widely classed as a grain – combines artfully with sweeter ingredients here in these quick-to-cook breakfast pancakes. They have a little bite to them from the quinoa and are lovely with a spoonful of yogurt drizzled over too.
2 tbsp maple syrup or clear honey, plus extra to serve
½ x 250g pouch red and white quinoa
75ml semi-skimmed milk or plant-based alternative
150g plain wholemeal flour
1½ tsp baking powder
¾ tsp ground cinnamon
350g frozen raspberries, defrosted
15g unsalted butter or 1 tbsp sunfower oil
2 large bananas, sliced
1 Preheat the oven to its lowest setting, ready to keep the pancakes warm. In a large bowl, combine the eggs, a pinch of salt, the maple syrup or honey, quinoa and milk. Sift in the flour, baking powder and cinnamon, returning any bran left in the sieve to the bowl; stir briefy to make a thick batter. Fold in 150g raspberries.
2 Put a large, non-stick frying pan over a medium heat. Add ⅓ of the butter or oil and, when foaming, drop in 2 heaped tbsp batter per pancake (to make 4 pancakes per batch). Cook for 2-3 minutes on each side, until puffy, golden and just set throughout, turning the heat down if they colour too quickly. Transfer to a plate and keep warm in the low oven while cooking the remaining pancakes, making 12 in all. Serve 3 pancakes per person, with the sliced bananas, remaining raspberries and a drizzle of maple syrup or honey to taste.
Typical values per serving:
This recipe was first published in October 2021.