Gluten-Free Quinoa Pancakes
LEAH ITSINES
ADD TO MY RECIPES
Ingredients
- 1 cup quinoa flour
- 1 cup quinoa flakes
- 1½ cups almond milk
- 2 eggs, lightly whisked
- 1 tsp LSA (flaxseeds, sunflower seeds and almonds)
- 1 banana, mashed
- 2 tbsp honey, plus extra to serve
- Pinch of ground cinnamon
- Butter or coconut oil, for frying
- Fresh fruit, to serve
Method
- Place the flour, quinoa flakes, milk, eggs, LSA, banana, honey and cinnamon in a bowl and mix well.
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Melt the butter or coconut oil in a frying pan over medium heat. Pour in about ½ cup of batter and tilt the pan so the batter spreads to form a disc. Cook for 3 minutes, or until bubbles appear on the surface of the pancake. Turn and cook for a further 2 minutes, or until golden on the underside. Remove and place on a warm plate. Repeat with the remaining batter until you have eight pancakes in total. Once all your pancakes are cooked, serve them with your choice of fruit and a drizzle of honey.
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I’m Leah Itsines – a self taught cook who LOVES to EAT! I’m on a mission to help you make the BEST nutritional decisions that support your lifestyle through the use of CREATIVITY and inspiration in the kitchen. I COMPLETELY understand when people say “but being healthy is HARD” …. because there is SO much information out there on what “healthy” really means – it could send anyone mad!