Quinoa and rice flour pancakes with nectarines and mint

Ingredients

For 1 serving

• Quinoa25 g
• Rice flour30 g
• Soy milk100 ml
• Baking powder3 g
• Sunflower oil1 teaspoon
• Nectarine1
• Mint2 g
• Agave syrup1 teaspoon

Contains: soy,

In season: June – September

Method

1. Rinse the quinoa well in a fine sieve until the water no longer foams; put it in a small pan with twice its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 15 minutes, until the water is absorbed (or use leftover cooked quinoa). Spread it on a plate to cool slightly.
2. Meanwhile wash the nectarine, remove the stone and slice it; pick the mint leaves.
3. In a bowl mix the quinoa with the rice flour, baking powder and soy drink until the batter is thick and even.
4. Heat a non-stick pan over medium heat and grease it lightly with the oil using kitchen paper; pour in a small ladle of batter for each pancake and cook for 2–3 minutes per side, until golden and lifting easily.
5. Serve with the nectarine, the mint and a drizzle of agave syrup.