Sour Cream Pancakes
Light, fluffy and delicious - your fail proof pancake recipe
1 Tbs raw sugar
2 Tbs maple syrup
1 tsp vanilla bean paste
1 Tbs water
1 bunch rhubarb, leaves and ends trimmed, cut into 4cm lengths
1 cup quinoa, rinsed, drained
2 cups water
1 1/2 cups macadamia milk (recipe below)
1/3 cup macadamias, roasted macadamia milk, extra to serve
1 cup unsalted macadamias
1 tsp vanilla extract
1 medjool date, pitted
4 cups water
Pre-heat oven to 180 C fan-forced. Line a baking tray with non-stick baking paper.
Blend the macadamias, vanilla, date and water in a high performance blender at medium to high speed until creamy white.
Pour into a clean, sterilised glass bottle.
Store for about 4 days in the fridge.
In a large bowl, combine the sugar, maple syrup, vanilla bean paste and water. Add the rhubarb and mix well to coat. Transfer to the lined baking tray and bake in the oven for 10 minutes or until just tender, ensuring the rhubarb doesn’t collapse. Set aside to cool.
Meanwhile, in a large saucepan combine the quinoa and the water and bring to the boil.
Reduce the heat to low and cook, covered for 15 minutes or until the quinoa is tender and the water is absorbed. Add the macadamia milk and cook, stirring, for a further 5 minutes or until the quinoa boils and thickens.
To serve, divide the quinoa porridge between bowls and top with the baked rhubarb, pouring over the juices. Sprinkle with the macadamias and serve with extra macadamia milk.
Credits: Australian Macadamias
Photo Credits: Australian Macadamias