Makes 8
INGREDIENTS
- 110g (¾ cup) quinoa flour
- 115g (2/3 cup) potato starch
- 1 ½ tsp gluten free baking powder
- 2 Tbsp caster sugar
- 2 eggs
- 150ml milk
- 1 tsp vanilla essence
- Melted butter, to grease
- Thick Greek yoghurt, to serve
Caramelised bananas
- 55g (¼ cup) firmly packed brown sugar
- ½ tsp vanilla extract
- 2 large bananas, thickly sliced
METHOD
- Sift quinoa flour, potato starch and baking powder into a large bowl. Stir through the sugar. Make a well in the centre and add the eggs, milk and vanilla essence and whisk until smooth (batter will be quite thin).
- Heat a large non-stick frying pan over a medium heat and brush pan with a little butter. For each pancake, ladle about ¼ cup of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface. Turn the pancake over and cook for another minute or until cooked through. Transfer to a plate and keep warm while cooking the rest of the pancakes.
- Meanwhile, heat a large non-stick frying pan over a medium-high heat. Add the sugar, vanilla and 2 Tbs water. Cook stirring, to dissolve the sugar. Add banana slices, cook for 1-2 minutes, tossing to coat in the caramel sauce.
- Serve pancakes topped with a dollop of yoghurt and the caramelised bananas.
Approx. per serve: 940kJ | fat total 5.5g | saturated fat 2.5g | fibre 2g | protein 5g | carbs 39g
