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
- ΒΌ 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
- 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.
- 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.
- Serve in a stack and drizzled with honey or agave syrup.