This recipe makes six to eight pancakes.
Ingredients
-
100 grams of quinoa flour
-
250 milliliters (almond) milk
-
1/2 teaspoon vanilla (optional)
-
pinch of salt
-
blueberries
-
Greek yoghurt
Preparation
- Place the flour in a bowl and add the milk, salt and optionally the vanilla.
- Mix to a smooth batter.
- Heat a little butter or olive oil in the frying pan and pour some batter into the pan.
- Bake for about 2 minutes until the bottom is golden brown and then turn the pancake over. If you are using a large pan, you can fry two or three at a time.
- Cook the other side for about 2 minutes as well.
- Garnish the pancakes with some blueberries and a scoop of Greek yogurt.
