Ingredients

120g ripe banana

120ml non-dairy milk

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

1 teaspoon baking soda

20g cocoa powder

85g quinoa flour

100g self-raising flour

2 tablespoons mini chocolate chips

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Instructions

1. In a blender combine the banana, milk, vinegar and maple syrup. Then add the flours, cocoa and baking soda and blend well. Once blended stir in the chocolate chips (reserving a few to sprinkle over the top at the end)

2. Over a medium heat, warm a non-stick pan and spray lightly with cooking oil.

3. Drop about 1 tablespoons of batter into the pan and then spread into a circle.

4. cook for 2-3 minutes, until you can easily slide a spatula underneath. Flip and cook for 2-3 minutes on the other side. Remove from the pan.

5. Repeat steps 3 & 4 until all the batter is used (it'll make about 9 pancakes)

6. Serve with your favourite topping and sprinkle on the remaining chocolate chips; we love sliced banana and a drizzle of maple syrup!

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TIP: As with many pancakes these can be stored in an air-tight container once made and reheated when needed. Great for kids who get up at different times.

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Macronutrients Per Portion

Calories: 313

Protein: 10g

Carbohydrates: 58g

Fats: 5g

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