Quinoa Flour Pancake And Salmon Stack Recipe

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Ingredients:

Serving

1 cup quinoa flour
1 cup milk
1 egg
1/2 tbsp apricot nectar
300 g 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:

Place Quinoa flour in a mixing bowl.
Lightly whisk milk, egg and nectar together.
Slowly whisk the wet ingredients into the flour until the batter is smooth and lump-free. Rest for 20 mins.
Mix the sour cream with the chopped dill.
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.
Layer salmon and sour cream mixture between pancakes and garnish with dill fronds and lemon wedge.
YUM!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	112.43 Kcal (471 kJ)
Calories from fat	24.67 Kcal
		% Daily Value*
Total Fat	2.74g	4%
Cholesterol	39.6mg	13%
Sodium	420.08mg	18%
Potassium	169.9mg	4%
Total Carbs	2.46g	1%
Sugars	2.08g	8%
Dietary Fiber	0.06g	0%
Protein	11.21g	22%
Vitamin C	2mg	3%
Iron	0.7mg	4%
Calcium	61.4mg	6%

Amount Per 100 g
Calories	79.84 Kcal (334 kJ)
Calories from fat	17.52 Kcal
		% Daily Value*
Total Fat	1.95g	4%
Cholesterol	28.12mg	13%
Sodium	298.32mg	18%
Potassium	120.65mg	4%
Total Carbs	1.74g	1%
Sugars	1.47g	8%
Dietary Fiber	0.04g	0%
Protein	7.96g	22%
Vitamin C	1.4mg	3%
Iron	0.5mg	4%
Calcium	43.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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