+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.