Name: Gluten-free pancakes with strawberries
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g (6½ oz) quinoa flour; 3 teaspoons gluten-free baking powder; ⅔ cup (80g) almond meal; 2 cups (500ml) almond milk; ⅓ cup (80ml) pure maple syrup; 2 eggs, beaten lightly; extra virgin olive oil cooking spray; ⅔ cup (190g) greek yoghurt; 250 g (8oz) strawberries, halved; 1 tablespoon pure maple syrup, extra

Ingredients

200 g (6½ oz) quinoa flour

3 teaspoons gluten-free baking powder

⅔ cup (80g) almond meal

2 cups (500ml) almond milk

⅓ cup (80ml) pure maple syrup

2 eggs, beaten lightly

extra virgin olive oil cooking spray

⅔ cup (190g) greek yoghurt

250 g (8oz) strawberries, halved

1 tablespoon pure maple syrup, extra

Method

1.Sift flour and baking powder in a large bowl; stir in almond meal.

2.Stir in combined almond milk, maple syrup and egg until well combined.

3.Spray a small, 20cm (8in) (top measurement), 14cm (5½in) (base measurement) non-stick frying pan with oil, then heat over medium heat. Cook ½ cup of the batter for 3 minutes or until bubbles appear on the surface. Turn; cook for a further 1 minute or until golden underneath. Remove from pan; cover to keep warm. Repeat to make 8 pancakes in total.

4.Top pancakes with yoghurt and strawberries; drizzle with extra maple syrup.

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