QUINOA, BANANA & BLUEBERRY PANCAKES
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
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.