Trying to add to the pancake portfolio, with the quinoa flour sat in the cupboard thought it was time to experiment!

  • 100g Quinoa Flour
  • 1 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1 x Egg Medium
  • 1 Tbsp Honey
  • 1 Tsp Vanilla Extract
  • 1 Ripe Bannana
  • 200g Greek Yoghurt
  • Skimmed Milk
  1. In a large bowl add the dry ingredients (100g Quinoa Flour , 1 Tsp Baking Powder, 1/4 Tsp Baking Soda)
  2. In another bowl mix together the we ingrediants (mash 1 bannana, 1 x Egg Medium , 1 Tbsp Honey, 1 Tsp Vanilla Extract, 1 Ripe Bannana, 200g 0% Greek Yoghurt)
    Add the wet to the dry and mix
  3. If it looks too thick add some skimmed milk
  4. Coat a non stick pan with butter, oil or light spray (I used coconut oil)
  5. Drop batter on to the pan and cook until bubbles appear on top then flop and cook the otherside.
  6. Serve with toppings of choice; picture I have piled up two pancakes with some Prutella and then topped with a Barry & Mango reduction.

Serves 8.0 l Calories 98 l Protein 5 g l Total Fat 2 g l Carbohydrate 16 g (Dietary Fiber 0 g, Sugars 5 g)

Please note Marco’s do not contain cooking oil or topping. So add as necessary.