STACKS ON GLUTEN AND DAIRY-FREE QUINOA AND COCONUT PANCAKES

Breakfast is served. These fluffy golden pancakes may look like the real deal, but there’s no gluten or dairy so everyone can get in on the action

SERVES: 6

● 1 cup quinoa flour

● 1/2 cup coconut flour

● 1/4 cup caster sugar

● 1/2 tsp bicarbonate of soda ● 1/2 tsp gluten-free baking powder

● 2 cups almond milk

● 2 eggs

● 1 tsp vanilla-bean paste

● 1/2 cup fresh raspberries or frozen raspberries, plus extra to serve

● 1 tbsp coconut oil, melted ● 1 cup dairy-free coconut yoghurt

● 1/2 cup pure maple syrup

1. Combine flours, sugar, bicarbonate of soda and baking powder in a medium bowl. Make a well.

2. Whisk milk, eggs and vanilla in a jug until combined. Add to flour mixture. Stir to combine. Fold in raspberries.

3. Heat a large non-stick frying pan over low heat. Brush with a little melted coconut oil. Spoon ¼ cup batter into pan, spreading gently if needed. Repeat to make three pancakes. Cook for two minutes or until bubbles form on top. Turn. Cook for two to three minutes or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter, brushing pan with oil between batches, to make 12 pancakes.

4. Top pancakes with yoghurt and extra raspberries. Drizzle with maple syrup. Serve.