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Meat Free Week Info

Meat Free Week challenges participants to give up meat for seven days and raise funds for a great cause.
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+Ingredients

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

 

+Filling

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

 

+Method

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.