Quinoa is 1 of my favorite grains. I mean what’s not to love? It’s flexible, gluten-free, protein packed, and the nutty taste delivers every single time. Remember my lemon blueberry quinoa pancakes ? They’re my total preferred. I devour them in 5.6 mere seconds everytime I make them. Can you inform I’m a lover? I could be the quinoa spokeswoman.
Quinoa queen?
Nevermind.
I wish I’d experienced these pancakes today before I did three hours well worth of yoga this morning. I had been aching for these through every downward puppy and warrior two.
Once I got home and We devored these like I had been a contestant on the largest loser who hadn’t eaten in weeks. A little absurd. I even combined each pancake with different taste toppings because who doesn’t love a little variety? One had maple syrup and bananas (traditional), another got raspberry jam and toasted coconut (therefore so therefore goooood), and lastly the best: mini delicious chocolate potato chips with peanut butter (like the banana, chocolates, and peanut butter combo). I recommend checking out some different toppings.
But SERIOUSLY, these pancakes are actually healthy. If you’re trying to eat even more wholegrains, or healthier breakfast time, then I think you should give these a try. I love producing pancakes and throwing them within the freezer. They’re incredibly an easy task to heat up in the microwave and take to go. Just pass on with a little healthful topping and devour!
Okay… 1 last little bit of information! I’ve decided to restructure my blog a little bit. I will now be concentrating on healthy, creative recipes. Needless to say you’ll see the occasional cupcake and brownie, but generally much less sweets and much more great eats. In my life, I make an effort to eat vibrant and love sharing my passion for health with others.
Right now let’s eat!
Prep time:
10 mins
Cook time:
10 mins
Total time:
20 mins
1/2 teaspoon cinnamon
1/4 teaspoon coarse salt
1/3 cup ordinary greek yogurt
2 tablespoons of milk of your decision (skim, soy, almond, coconut)
2 tablespoons brown sugars (you might use honey or maple syrup)
1 teaspoon natural vanilla extract
2 large very ripe bananas, pureed
Instructions
In a medium bowl, whisk together quinoa, flour, cinnamon, baking natural powder, and salt. In another medium bowl, whisk jointly egg whites, yogurt, dairy, vanilla, and brown sugar until even. Add egg mixture to flour mix and whisk to combine. Add pureed bananas and combine until just mixed.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 glass onto skillet. Cook until bubbles show up at the top, about 2 mins. Turn cakes and cook until golden brownish on underside, 2 a few minutes. Wipe skillet clean and do it again with an increase of melted butter and staying batter.
Makes about 10 pancakes. Top with peanut butter, maple syrup, fruits, or chocolate potato chips.
Modified from Martha Stewart’s quinoa pancakes
If pancakes are too dense, insert 1 tablespoon of dairy to the batter. If pancakes are too slim, add 1 tablespoon of flour towards the batter
Sub gluten free flour for whole wheat if you’d like
Adding 2 tablespoons of cocoa powder to batter would produce great chocolate banana pancakes
melissa Abraham
Hi there,
Rita,
Hey there! I’ve been lurking on your blog for some time and just attempted these pancakes out last week. Not only are they Astounding, but also for a vegetarian living with a house full of allergy ridden people/gluten free of charge people, they are perfect. Successful with everyone!
Not to mention they endure really well within the freezer and so are an awesome breakfast time before work any kind of day of the week.
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