Savoury pancakes with quinoa flakes and cilantro (no gluten, no dairy)

Ingredients

• gives 6 to 8 pancakes
• 300 ml hazelnut milk (you may use another dairy free milk))
• 1 cup (250ml) quinoa flakes
• 2 eggs
• 1 handful cilantro, chopped
• White pepper

Materials

• skillet, spoon

Preparation

• Bring milk to boil, turn off the heat and stir in the quinoa flakes. Whisk carefully, then leave to rest for 20 minutes (the quinoa flakes will absorb the milk and you will have a thick batter).
• After the resting period, add in eggs, whisk well and add cilantro.
• Heat a skillet brushed with a little oil, drop a small batch of batter onto the skillet and cook over medium heat for 2 to 3 minutes each side.

Observations

Serve with salad, roasted, sautéed, steamed vegetables...
- If you like some cheese on your pancakes: just add some grated cheese (I used goat cheese in those ones) to the batter before cooking the pancakes.
- This pancakes can also be prepared with oat flakes as in the recipe I have found here (in french)
- You may freeze the pancakes and reheat on the toaster

Questions

Photos of members who cooked this recipe