Quinoa Pancake & Salmon Stack

ingredients

1 cup quinoa flour

1 cup milk

1 egg

½ tbsp Agave Nectar

300g smoked Salmon

300ml sour cream

½ cup fresh dill, chopped

1 tbsp unsalted butter to grease the pan

1 lemon, cut into wedges

method

1. Place flour in mixing bowl
2. Lightly whisk together milk, egg and agave nectar.
3. Slowly whisk the wet ingredients into the flour until the batter is smooth and lump-free. Rest for 20 minutes.
4. Mix the sour cream with chopped dill.
5. Heat a small, non-stick fry pan until hot. Coat with a little butter and pour in 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. Yum !

Variation

For a breakfast pancake, leave out the salmon and lemon and add ½ tsp of ground cinnamon with 1tsp vanilla extract at step 2. Serve pancakes drizzled with maple syrup or fresh fruit.

Serves 6 pancakes.

Courtesy of Lotus Foods Cook Book