Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 2 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
2
- 2teaspoons baking powder
- 1 cup plain flour
- 1tablespoons dairy-free margarine, melted
- 125grams fresh blueberries
- 1/4teaspoons bicarbonate of soda
- maple syrup (and dairy-free yoghurt, to serve)
- 1 free range egg, lightly whisked
- 1teaspoons apple cider vinegar
- 1/4 cup quinoa flakes
- 2tablespoons caster sugar
- 1 cup almond milk
Method
Step 1 of 3
Preheat oven to 150°C. In a large bowl, mix flour, quinoa, sugar, baking powder and bicarbonate of soda. In a jug, whisk milk, egg, margarine and vinegar together. Make a well in the centre of flour mixture and add milk mixture. Stir together lightly until batter is almost smooth.
Step 2 of 3
Heat a large non-stick frying pan over medium heat. Pour 3 x 1/4 cups batter in pan and spread to a round. Top with a few blueberries. Cook pancakes for 3-4 minutes or until the edges are set and bubbles appear on the surface. Carefully lift an edge to check base is golden, then flip over and cook for a further 3 minutes. Transfer to a baking tray and cover loosely with foil. Keep warm in oven. Repeat with remaining batter and blueberries.
Step 3 of 3
Stack pancakes on plates, drizzle with maple syrup, top with remaining blueberries and serve with yoghurt.
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