This recipe makes about 8 pancakes.

Ingredients

• 140g quinoa flour
• 1tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 large ripe banana, mashed
• 150ml plain Greek yogurt
• 1 egg, slightly beaten
• 2-3 drops of vanilla extract
• 4 tbsp milk, plus more if necessary
• 200g blueberries
• Butter, for greasing

Method

Mix together the quinoa flour, baking powder and bicarbonate of soda in a large bowl.

In a separate bowl, use an electric whisk to beat together the banana, yogurt, egg, vanilla extract and milk, until smooth and well combined.

Add the wet ingredients to the flour mixture and mix together. If the batter is too thick, loosen it with a splash of extra milk. It should have the consistency of double cream. Fold in the blueberries. 

Using a piece of kitchen paper and a dab of butter, lightly coat a large non-stick skillet or griddle with fat and heat over a medium-low heat. Drop 2 tbsp of batter on to the skillet or griddle. Spread out with the back of a spoon. Cook until bubbles appear on top and the edges are well cooked.

Flip over the pancakes and cook for about 2 minutes, until golden brown on the underside. Transfer to a plate and cover with a clean tea towel to keep warm. 

Wipe the skillet or griddle clean with kitchen paper, re-grease and repeat with the remaining batter. 

Enjoy the pancakes immediately. You can keep leftovers on a plate, covered in clingfilm, in the fridge overnight, then simply reheat the pancakes in the microwave for about 30 seconds, or in a low oven for a few minutes. 

Recipe from My Sugar Free Baby and Me by Dr Sarah Schenker