Gluten-free quinoa and lemon pancakes
(at time of publication)
- 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)
- oil spray
- 1 tablespoon honey
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)
Total fat 11g
–Saturated fat 5g
Dietary fibre 9g
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