Gluten-free quinoa and lemon pancakes
Nutrition Info.(per serve)
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)
1/4 teaspoon salt
1 cup cooked quinoa
2 cups frozen or fresh blueberries (plus extra to garnish)
1 tablespoon honey
Total fat 11g
Saturated fat 5g
Dietary fibre 9g
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.