Quinoa Banana pancakes with berries and agave syrup
  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Quinoa Banana pancakes with berries and agave syrup

Ingredients (20 pancakes)
250 g Paul's Quinoa Flour
240 g cottage cheese
4 egg whites, whipped
1 tbsp sugar or coconut flour extract
½ tbsp powdered cinnamon
pinch salt
1 banana, sliced
150 ml agave syrup
50 g butter
  To garnish
1 tsp cinnamon sugar (optional)
50 g red currants and blue berries


Food processor, frying pan


  • Mix all of the ingredients - except the banana, agave syrup and butter - in a food processor. Then add the banana and half of the agave syrup
  • Melt the butter in a pan and repeatedly add small spoonfuls of the Quinoa-banana batter. Fry the pancakes on both sides until they are golden.
  • Serve the pancakes with the cinnamon sugar and the berries and, lastly, spoon the remaining agave syrup over the top.

Nutritional value per person

  • 210 Kcal
  • 21 g Carbohydrates
  • 7 g Protein
  • 10 g Fat
  • 1 g Dietary fibre
  • (Based on 2 pancakes pp.)
Paul's Quinoa Flour Paul's Quinoa Flour
For this recipe, use the Paul's Quinoa Flour from Paul's Quinoa.