Hi Fit Foodies,
I’m so excited to share this recipe with you, pancakes are my favourite food to make but I bet you already knew that. So when Earthfoods gifted with some Bob’s Red Mill Quinoa flour which is Gluten free and vegan, I knew exactly what I was going to do with them. I’ve always made quinoa pancakes using cooked quinoa so naturally I did some research before trying the flour out. This recipe is adapted from plethora of recipes I found online. The fluffiness in these pancakes were worth all the hassle. It literally feels like pillows of air in your mouth, topped with a dark chocolate ganache and fresh blueberries, I can’t think of a better way to start your morning.
I hope you enjoy and please try the recipe and let me know what you think. You can order your Quinoa flour from erathfoods.me
Watch my video recipe HERE
#DFF Tip
The secret to extra fluffy pancakes? Vinegar.
Ingredients
- 1 cup quinoa flour
- 1 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 3/4 cup of lowfat yogurt
- 1 large ripe banana (mashed)
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup almond milk
- 1 tsp vinegar (opt)
Directions
- Just place every thing in a jar and shake. Just kidding.
- In a large bowl whisk together quinoa flour, baking powder and baking soda then set aside. In another bowl, mix the mashed banana, yogurt, vanilla, egg, almond milk, honey and vinegar.
- Fold the wet mixture into the dry ingredients gently until just combined. Leave to rest for 10 mins.
- Heat a girdle to medium high and cook spoonfuls of the batter for 2 to 3 mins on each side till golden brown.
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