2 tablespoons gluten free flour
2 tablespoons baking powder
1 ½ tablespoons of cocoa powder
70 grams of quinoa flakes or flour
1 tablespoon coconut syrup
2 egg whites (or vegan egg substitute)
250 mls almond milk
2 teaspoons of coconut oil warmed to liquid
1 ripe banana (approx. 100 grams) mashed
Coconut oil spray
250 grams coconut yoghurt mixed with 1 tablespoon vanilla essence, OR vanilla yoghurt
Fresh or defrosted frozen mango slices and a dribble of coconut syrup
Mix gluten free flour, baking powder, cocoa powder, and quinoa flakes until evenly distributed. Add mashed banana, egg white (or substitute) coconut syrup, and almond milk to make a batter. Let sit for 10-15 minutes add liquid coconut oil blend again– if the batter looks thick add more milk.
Heat a heavy bottomed frying pan over a medium heat and spray with coconut oil, drop two tablespoons of the batter to make small pancake rounds, cook until golden 1-2 minutes either side. Lay on a paper towel to drain.
Arrange two to three pancakes to each small plate, add a dollop of yoghurt, top with mango slices and dribble of syrup.