Gluten-free quinoa and lemon pancakes

These gluten free quinoa and lemon pancakes are the ultimate healthy breakfast treat! Ready in 20 minutes, high in calcium, fibre and iron they are a great start to a winters day!

Serves: 4

Time to make: 20 mins

Hands-on time: 15 mins

Ingredients

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2 cups reduced-fat natural yoghurt
1 teaspoon vanilla extract
1 ripe banana, mashed
zest and juice of 1 large lemon
2 large eggs, separated
1 cup buckwheat flour
2 teaspoons baking powder (check it is gluten free)
¼ teaspoon salt
1 cup cooked quinoa
2 cups frozen or fresh blueberries (plus extra to garnish)
spray oil
1 tablespoon honey

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Instructions

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1 In a large bowl, whisk together 1 cup of the yoghurt, vanilla, banana, lemon zest and juice, and egg yolks.

2 Sift flour, baking powder and salt into the wet mix. Add quinoa and blueberries and stir to combine.

3 Beat egg whites on high speed for about 2-3 minutes or until stiff peaks form.

4 Gently fold half of the egg whites into the pancake mix until smooth, then fold in the other half.

5 Heat a large frying pan over a medium heat, and lightly spray with cooking oil.

6 Place 1/4 cup scoops of mixture in the hot pan. Cook until small bubbles appear on top of the pancakes, then carefully flip. Cook for another 2-3 minutes until golden-brown on both sides.

7 Repeat until all the pancake mix is cooked.

8 Serve two pancakes per person, topped with remaining yoghurt, a drizzle of honey, and extra blueberries.

Nutrition Info (per serve)

Calories 496 cal

Kilojoules 2080 kJ

Protein 23 g

Total fat 11 g

Saturated fat 5 g

Carbohydrates 75 g

Sugar 26 g

Dietary fibre 9 g

Sodium 450 mg

Calcium 360 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.