Kick-start the weekend with these better-for-you vegan protein pancakes. You can make your own quinoa flour by lightly toasting quinoa grains in a dry pan, then whizzing to a powder in a food processor.
For the batter
2 tbsp ground linseed
20g ground almonds
300ml soya milk
200g quinoa flour
1 medium banana, mashed
2 tbsp maple syrup
coconut oil, for frying
For the blueberry chia jam
2 tbsp chia seeds
1-2 tbsp maple syrup, to taste
2 tsp lemon juice
100g coconut yogurt
1 tbsp pistachios or pumpkin seeds, chopped and toasted if you like
2 tsp hulled hemp seeds
In a small bowl, stir the linseed with 6 tbsp water and set aside to soak while you make the quick-cook jam.
Mash the blueberries with a fork and cook over a low-medium heat until syrupy and bubbling. Take off the heat and stir in the chia seeds, maple syrup and lemon juice. Cool, then transfer to a small serving jar.
Put the almonds, soya milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the linseed to ensure that it’s thick and gloopy, then add to the blender and blitz everything until smooth and thick.
Heat 1 tsp coconut oil in a large frying pan over a medium heat and add 1 tbsp dollops of batter to the pan. Cook for a couple of mins on each side. Set aside and keep warm while you repeat the process with the remaining batter, adding another 1 tsp coconut oil with each batch. You should get about 16 small pancakes in total.
Pile the pancakes high on two plates, alternating with layers of jam and yogurt. Put a dollop of yogurt on top, then scatter over the nuts or seeds and berries. Leftover jam will keep in the fridge for up to 1 week.