Relatively low GI, these offer a pleasant change from oat-based cereal or porridge. This
recipe does include some wheat flour, but could perhaps be adapted to use gluten-free flour.
3/4 cup of Quinoa grains
(rinsed in seive under running water)
1/2 cup wholemeal flour
1 tsp baking powder
1 heaped tsp ground cinnamon
1/2 level tsp ground nutmeg
1/8 tsp ground cloves
1 TBS Fructose or Xylitol
200gm (approx) unsweetened apple sauce
(2/3 of small can or home-made)
2 small eggs
1 cup (approx) low-fat milk
2 TBS vegetable oil
1 tsp vanilla extract
♦ Very easy to make – just whisk everything together
in a large bowl.
♦ Cook about 1/4 cup at a time in a lightly oiled
frypan on moderate heat.
♦ If necessary, adjust thickness of mix with a little
more milk, until it spreads out easily into thin
pancakes, about half the size of the pan.
♦ Cook one side until bubbles appear and the
pancake is just firm enough to be lifted and turned
over. Then about 2 min on the other side.
♦ Serve with a squeeze of lemon juice or whatever