QUINOA, BA­NANA & BLUE­BERRY PAN­CAKES

The Sunday Telegraph (Sydney) - Body and Soul - - RECIPES -

I’ve spent con­sid­er­able time de­cid­ing on my per­sonal favourite pan­cake flavour... it’s ba­nana! How­ever, ba­nanas do be­come in­creas­ingly FODMAP-un­friendly as they ripen, so con­sider us­ing un­der-ripe ones if you tend to re­act badly to ripe ones.

Makes 8 medium

2 ripe ba­nanas, mashed thor­oughly ¾ cup quinoa flour ¼ cup al­mond milk 2 eggs, lightly beaten 1 tbs maple syrup 1 tsp vanilla bean paste 1 tsp bak­ing pow­der 1 tsp ap­ple cider vine­gar ½ cup blue­ber­ries Co­conut oil or but­ter, to grease

TOP­PING IDEAS

Co­conut yo­ghurt or plain yo­ghurt Maple syrup Blue­ber­ries Dark cho­co­late, grated

Place the ba­nanas in a large bowl and add the quinoa flour, milk and eggs. Stir well to com­bine, then add the maple syrup, vanilla bean paste, bak­ing pow­der and ap­ple cider vine­gar. ( If you don’t mind los­ing the ba­nana chunks, you can also com­bine them in your food pro­ces­sor.) Once a bat­ter has formed, gen­tly stir through the blue­ber­ries.

Heat a non-stick fry­ing pan over a medium-low heat and melt a lit­tle co­conut oil or but­ter in it. Spoon in about 3 tbs bat­ter and cook for a few min­utes, un­til the top be­gins to bub­ble and the sides are so­lid­i­fy­ing. Gen­tly flip the pan­cake over and cook for a few min­utes on the other side.

Once cooked, trans­fer to a serv­ing dish and cover to keep warm. Re­peat with the re­main­ing bat­ter, greas­ing the pan each time. Serve with top­pings of your choice.

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