Not only
for Sundays

WHAT YOU NEED (SERVES 4):

245 g low-fat yoghurt

3 tbsp. maple syrup

1 tsp. pure vanilla extract

1 tbsp. coconut oil (plus more for the pan)

220 g spelt flour

1 tsp. cinnamon

1 tsp. baking powder

½ tsp. baking soda

Dash of salt

170 g quinoa, thoroughly washed and cooked

Optional: toasted nuts, fresh fruit such as berries or banana

HOW TO PREPARE:

1. Whisk together the egg, yoghurt, maple syrup, vanilla and (melted) coconut oil.
2. In a separate bowl, combine the spelt flour, cinnamon, baking powder, baking soda and salt.
3. Pour the yoghurt mixture into the flour mixture and stir until well combined. Gently fold in the cooked quinoa.
4. Melt some more coconut oil in a pan over medium high heat, then drop a spoonful of batter into the pan and let it cook for approximately one to two minutes on each side. Flip once you see bubbles forming. The pancakes should be lightly browned from both sides. Serve them with toasted nuts, fresh berries or sliced banana and finish with some more maple syrup.