SATURDAY BRUNCH

Protein pancakes

Kick-start the weekend with these better-for-you vegan pancakes. You can make your own quinoa flour by lightly toasting quinoa grains in a dry pan, then whizzing to a powder in a food processor.

SERVES 2 PREP 20 mins COOK 20 mins EASY V

For the batter

2 tbsp ground linseed

20g ground almonds 300ml soya milk

200g quinoa !lour (see above) 1 medium banana, mashed 2 tbsp maple syrup coconut oil, for frying

For the blueberry chia jam 200g blueberries

2 tbsp chia seeds

1"2 tbsp maple syrup, to taste 2 tsp lemon juice To serve

100g coconut yogurt

1 tbsp pistachios or pumpkin seeds, chopped and toasted if you like 2 tsp hulled hemp seeds mixed berries

1 In a small bowl, stir the linseed with 6 tbsp water and set aside to soak while you make the quick-cook jam.

2 Mash the blueberries with a fork and cook over a low-medium heat until syrupy and bubbling. Take o the heat and stir in the chia seeds, maple syrup and lemon juice. Cool, then transfer to a small serving jar. 3 Put the almonds, soya milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the linseed to ensure that it’s thick and gloopy, then add to the blender and blitz everything until smooth and thick. 4 Heat 1 tsp coconut oil in a large frying pan over a medium heat and add 1 tbsp dollops of batter to the pan. Cook for a couple of mins on each side. Set aside and keep warm while you repeat the process with the remaining batter, adding another 1 tsp coconut oil with each batch. You should get about 16 small pancakes in total.

5 Pile the pancakes high on two plates, alternating with layers of jam and yogurt. Put a dollop of yogurt on top, then scatter over the nuts or seeds and berries. Leftover jam will keep in the fridge for up to 1 week.

GOODTOKNOW vegan • gluten free

PER SERVING 798 kcals • fat 32g • saturates 8g • carbs 91g • sugars 39g • !ibre 15g • protein 29g • salt 0.3g