#PANCAKEWEEK Round Up!

Combine all ingredients in a large mixing bowl, except for maple syrup. Spray frying pan and cook small amounts of pancake mixture over medium heat until cooked evenly on both sides. Drizzle with small amount of maple syrup and serve.

– 120g cooked quinoa
– ¾ cup buckwheat flour
– 2 tsp baking powder
– ½ tsp salt
– 1 large egg
– 1 large egg white
– 1 tbsp butter
– ¼ cup lactose free milk
– 1 banana, sliced
– maple syrup, to serve

Combine all ingredients (except banana and maple syrup) in a large mixing bowl. Spray frying pan and cook small amounts of pancake mixture over medium heat until cooked evenly on both sides. Top with sliced banana and drizzle of syrup, then serve.

Combine all ingredients in a large mixing bowl. Spray frying pan and cook very small amounts of pancake mixture over medium heat until cooked evenly on both sides. Serve hot or cold.

Combine all ingredients except for bacon and maple syrup and set aside batter. Cook bacon pieces in hot pan and then wrap pieces in foil to keep warm. Cook pancake mixture evenly in small batches, then serve each pancake with a side of bacon and drizzle of maple syrup.
Alternatively, make ‘bacon dippers’ by coating cooked bacon pieces in pancake batter and frying ‘dippers’ in pan (as shown in picture).

Combine all ingredients well in bowl, except for syrup. Heat small portions of mixture in pan until pancakes are evenly cooked. Serve in a stack drizzled with maple syrup!

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