Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 18 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
18
- 1 1/2teaspoons gluten-free baking powder
- 50grams dairy-free spread
- 1 very ripe banana, mashed
- 2 punnet strawberries, hulled, halved (to serve)
- 1/2teaspoons bicarbonate of soda
- 1 1/2 cup maple syrup (to serve)
- 1tablespoons white chia seeds
- 2 cup dairy-free yoghurt (such as soy or lactose-free to serve)
- 1tablespoons caster sugar
- 1 1/2 cup gluten-free plain flour
- 2 cup unsweetened almond milk
- 1/4 cup quinoa flour
Nutrition per serving
883kJ / 211Cal
883 Kilojoules or 211 Calories
10% of daily energy intake*
Protein
2.9grams
Fat
4.2grams
Carbs
39.8grams
Sugars
27.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Soak chia seeds in 1/4 cup warm water for 10 minutes until thick.
Step 2 of 4
Meanwhile, combine flours, baking powder, bicarb of soda and sugar in a bowl. Stir together soaked chia seeds, banana and milk, then fold into flour mixture until smooth and combined.
Step 3 of 4
Heat a large non-stick frying pan over medium-low heat. Grease with a little dairy-free spread. Add 1/4 cup batter to pan for one pancake. Cook pancakes in batches, making sure not to crowd the pan, for 2 minutes or until bubbles appear. Turn and cook on the other side for 1-2 minutes.
Step 4 of 4
Serve pancakes with dairy-free yoghurt, strawberries and maple syrup.
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