Gluten Free Quinoa Pancakes with Blueberries
RECIPE OVERVIEW
Scrumptious Gluten free pancakes - The ideal start to your day!
Ingredients
Serves: 4 people
-
0
-
Agave Syrup
for serving -
1
tsp
Baking Powder
-
2
-
Eggs
separated -
1
-
Eggs
white only - plus the 2 from the separated eggs -
200
-
Fresh Blueberries
-
125
g
Gluten Free Self-Raising Flour
-
200
g
Greek Yoghurt
plain -
1
tbsp
Honey
-
150
g
Quinoa
cooked -
1
pinch
Salt
-
60
ml
Unsweetened Almond Milk
-
1
tsp
Vanilla Extract
Method
- Whisk the 3 egg whites with electric whisk to form soft peaks.
- In a separate bowl sift the flour and all dry ingredients.
- Mix the 2 egg yolks with the yoghurt and vanilla and honey.
- Mix in the wet ingredients with the dry ones.
- Add the cooked quinoa and 3/4 of the blueberries.
- Fold in the egg whites.
- In a small frying pan melt a 1/4 teaspoon of coconut oil on a medium heat to hight heat.
- Drop a small ladle batter into pan and then turn over after a minute to 2 until cooked.
- Flip and cook the other side.
- Serve with agave syrup and remaining blueberries.
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