palmernoms

Not being able to eat wheat can be an issue, especially where breakfast is concerned. My way around this is to make a batch of these little beauties, they work well smothered in Marmite with scrambled eggs on top, they also soak up poached eggs well. Another favourite is to toss tomatoes in balsamic vinegar, harissa paste and olive oil and roast in the oven for 15 minutes serve with fork squashed avocado and bacon on these pancakes (see main picture).

Ingredients:
25g Quinoa Flakes
25g Porridge Oats
1 tablespoon milled flaxseeds
50g wholewheat spelt flour (I use Doves Farm)
1 large egg
200ml lactose free milk
25g salted butter more to grease the frying pan

Makes around 8

Method:

Weigh out the dry ingredients and put them in a bowl, melt the butter in the large frying pan you’ll use to cook these and leave to cool slightly. Add the milk, egg and melted butter to the dry ingredients and stir to combine. Leave to stand for 30 minutes for the oats and flakes to soak up the liquid.

When you’re ready to fry, give the mixture a good stir. I use my 1/3 cup to measure each pancake (you’ll get more out if you use a smaller measure). Heat some butter in a large, non stick frying pan, dollup out the mixture (I do 4 at a time) fry until set and golden then flip and cook the the otherside. As the pan heats the cooking time decreases.

Once cool these can be wrapped and stored in the fridge for up to 5 days, you can either microwave for 30 secs or heat in oven for a few minutes when you want to use.