Savoury quinoa pancakesThese high protein, vegan-friendly pancakes are fluffy in texture as well as being gluten-free. Plus, if you’re keeping an eye on your blood sugar, evidence suggests that quinoa may help lower insulin and blood sugar levels. Ideal for supper, these pancakes also make a wonderfully filling breakfast.
- 120g of quinoa flour *
- 250ml of almond milk *
- 1 tbsp of melted coconut oil *
- A sprinkle of salt and pepper
- Chopped fresh parsley
- 50g finely sliced spring onions
Step 1Place all of the ingredients in a bowl, whisk together and let the mixture sit in the fridge for half an hour.
Step 2Add the coconut oil to a large frying on medium heat.
Step 3Once the oil has melted, add a few spoons of the batter.
Step 4Cook for a few minutes until golden brown before flipping over.
Step 5Serve topped with your favourite stir-fried vegetables such as mushrooms, red peppers or cherry tomatoes.
Gluten-free banana pancakesThis flourless recipe only uses a few ingredients to make four low calorie yet tasty pancakes. Bananas are a good source of potassium, which contributes to normal blood pressure and muscle function.
- 1 large banana
- 2 medium eggs
- A pinch of baking powder
- 2 tsp coconut oil *
Step 1Mash the banana with a fork until it turns into a thick paste.
Step 2Beat the eggs and add to the banana along with the baking powder and vanilla.
Step 3Mix until smooth.
Step 4Heat the coconut oil in a non-stick frying pan over a low to medium heat.
Step 5When the oil has melted, pour a small amount of the mixture into the pan.
Step 6Cook for up two minutes or until the pancake starts to bubble.
Step 7Flip onto the other side and cook for another one or two minutes.
Step 8Repeat until you’ve made all four pancakes.
Step 9Simply drizzle on some honey or top with fruit, nuts or a dollop of Greek yogurt.
Chia seed, banana & blueberry pancakesWith a boost of natural sweetness from the banana and blueberries, this recipe makes two pancakes. Chia seeds are high in fibre and are a good source of essential nutrients like calcium, magnesium and zinc.
- 1 tbsp chia seeds *
- 1 chopped ripe banana
- 2 eggs
- 1 tbsp plain flour *
- ½ tsp ground cinnamon *
- 1 tbsp coconut oil *
- 35g blueberries
Step 1Spoon the chia seeds into a food processor and blend until powdery.
Step 2Add the eggs, banana, flour and cinnamon and continue to blend until the pancake mixture is smooth.
Step 3Melt the coconut oil in a pan over a medium heat.
Step 4Pour half of the mixture into the pan and add half of the blueberries.
Step 5Cook for up to three minutes until the edges are dry and flip over to the other side for a further three minutes.
Step 6Your pancake will be golden brown when ready.
Step 7Repeat with the rest of the mixture.
Courgette and red onion pancakesA wonderful way to get your five-a-day, these pancakes make a wonderful dinner or weekend breakfast served with rocket and avocado on the side. Courgettes are a good source of vitamin A which contributes to the normal function of the immune system and maintenance of normal skin and vision.
- 700g courgettes
- 1 sliced red onion
- 2 eggs
- 60g plain flour *
- 1 tablespoon crème fraiche
- 1 tsp salt
- A sprinkle of black pepper
- 2 tsp of sesame or olive oil *
Step 1Peel the courgettes and grate into a colander to drain any excess liquid.
Step 2Leave them to sit for 30 minutes before squeezing any remaining liquid.
Step 3Whisk the eggs in a bowl and add the rest of the ingredients.
Step 4Mix to form a thick batter.
Step 5Heat 2 teaspoons of oil and spoon the batter into a non-stick frying pan.
Step 6Cook pancakes for two minutes on each side until golden.
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