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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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!
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.
Calories 496 cal
Kilojoules 2080 kJ
Total fat 11 g
Saturated fat 5 g
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