Gluten-free quinoa and lemon pancakes

Instructions

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.