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

  1. Place the flour, quinoa flakes, milk, eggs, LSA, banana, honey and cinnamon in a bowl and mix well.
  2. 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.

The Nourishing Cook by Leah Itsines is published by Pan Australia. $34.99. Out now.