INGREDIENTS:

• 2 bananas

• 3 eggs

• 3/4 cup of tri coloured quinoa

• 1/4 cup of buckwheat

• 1 tbsp of brown flaxseed meal

• 1 tbsp of pure Canadian maple syrup

• 1/4 cup or 100ml of milk of your choice (I used Australia’s Own LIKE milk which is made of pea protein)

METHOD:

1. Add Quinoa and buckwheat into a blender/food processor/nutri bullet until it turns into a flour like consistency.

2. Add other ingredients into the blender and blend until a smooth, well combined, pancake batter forms

3. Heat a non stick saucepan on low- medium heat and spray pan with extra virgin olive oil (can use normal EVOO but just use a little bit and smear it evenly in the pan.

4. Add the pancake mixture and cook one side for a few minutes or until slight bubbles form on top then flip and repeat.

5. repeat until all the mixture is used- make roily 5 medium sized pancakes.

NUTRITIONAL INFORMATION

These pancakes are low GI, gluten free, and contain lots of fibre. Quinoa contains all 9 essential amino acids (proteins our body can’t make) and provide fibre to help you stay fuller for longer.

These pancakes also contain Calcium (helps build and protect bones), Vitamin A (helps with vision, teeth, skeletal tissue and skin), Omega 3 (an essential fat that have beneficial effects on our cardiovascular and brain health), Potassium (helps regulate body fluid, muscle contraction, and nerve signals) and Iron (important for the transportation of oxygen around the body via the red blood cells (haemoglobin), it helps with providing the cells in your body energy).