These pancakes are lower in fat and are a great source of natural protein. By using a blender, these take seconds to whip up for a scrumptious breakfast treat. They use cooked quinoa they are lower in fat and high in protein and are gluten free.
Serves 2-3
Makes 12 pancakes
150g cooked and cooled quinoa
50g buckwheat flour
1.5 tsp baking powder
¼ tsp salt
3 large egg whites
100ml low fat Greek yogurt
2 tbsp milk
1 tbsp honey/agave syrup
1 tsp vanilla
1 tbsp grated lemon zest
100g blueberries
Spray oil
1. Place all the ingredients except the blueberries into a blending jug and blend until smooth. Add the blueberries into the batter and mix well. Heat a frying pan/ griddle and spray with a little oil.
2. Pour the batter into 4 rounds onto the hotplate and cook until the batter bubbles, flip over and continue cooking until springy and cooked through. Repeat until the mixture is used up.
3. Serve in a stack, drizzled with a little honey or agave syrup.
Enjoy 🙂
