Skinny Lemon & Blueberry Pancakes

Serves 2-3

Low calorie, high in protein. Made using the Nutrisnack Crepe Maker NS002

Ingredients

  • 150g cooked and cooled quinoa
  • 50g buckwheat flour
  • 1.5 tsp baking powder
  • ¼ tsp salt
  • 3 large egg whites
  • 100ml low fat Greek yogurt
  • 2 tbsp milk
  • 1 tbsp honey/agave syrup
  • 1 tsp vanilla
  • 1 tbsp grated lemon zest
  • 100g blueberries
  • Spray oil

Instructions

  1. Place all the ingredients except the blueberries into a blending jug and blend until smooth. Add the blueberries into the batter and mix well. Heat the hotplate and spray with a little oil.
  2. Pour the batter into 4 rounds onto the hotplate and cook until the batter bubbles, flip over and continue cooking until springy and cooked through.
  3. Serve in a stack and drizzled with honey or agave syrup.