Quinoa Flour Pancake And Salmon Stack |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Quinoa flour has a nutty flavour that is gluten free and rich in protein. Ingredients:
1 cup quinoa flour |
1 cup milk |
1 egg |
1/2 tbspn apricot nectar |
300g smoked salmon |
300ml sour cream/greek yoghurt |
1/2 cup fresh dill, chopped plus a bit extra |
1 tbpsn unsalted butter |
1 lemon, cut into wedges |
Directions:
1. Place Quinoa flour in a mixing bowl.
2. lightly whisk milk, egg and nectar together.
3. Slowly whisk the wet ingredients into the flour until the batter is smooth and lump-free. Rest for 20 mins.
4. Mix the sour cream with the chopped dill.
5. Heat a small not stick fry pan until hot. Coat with a little butter and pouring small ladlefuls of batter. Cook until lightly browned on both sides.
6. Layer salmon and sour cream mixture between pancakes and garnish with dill fronds and lemon wedge.
7. YUM!
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