Quinoa & Linseed Pancake Stack

 

With pancake day approaching … we look at how we can enjoy this delicious treat without worrying about how unhealthy it is.

Ingredients (pancakes: makes 5 small pancakes = 1 large stack or 2 small stacks)

50g quinoa flour

85g greek yoghurt

1 tsp baking powder

1 tsp vanilla extract

40 ml milk (semi/ skimmed/ almond/ hazelnut/ soya/ coconut)

30g ground linseeds

1 egg

Method

  • in a blender, add all of the above ingredients
  • blend on full power until fully combined and smooth
  • *if the mix is too thick add a little more milk, alternatively if the mix is too runny add more ground linseeds**
  • add coconut oil to a frying pan and melt on a medium heat.
  • pour on the pancake batter and wait until you see bubble forming on the surface.
  • flip your pancakes and cook for a further 1-2 minutes until golden.
  • serve warm and enjoy with Banana and Matcha Ice Cream

Ingredients (Banana & Matcha Ice Cream)

2 bananas

2 tsp matcha green tea powder

30ml milk (of your choice)

sweetener (optional)

Method

  • Peal your bananas and place in a blender. Add the matcha green tea powder and milk (*sweetener is optional)
  • blend until smooth
  • place in a tub and freeze for 2-4 hours
  • remove and serve over warm pancakes
 
Fit Food, BreakfastBen Dunn