Gluten Free Quinoa Pancakes with Blueberries
Scrumptious Gluten free pancakes - The ideal start to your day!
4 people
4 minutes
20 minutes
Ingredients
- 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.
