Oh hi! I have to confess that my normal breakfasts don’t contain pancakes or anything quite particular. Typically I’ll fry an egg or two, or enjoy an on the run protein shake.
FLASHBACK to my glittery college years: I recall sitting down using a bowl of oatmeal or a peanut butter and strawberry jelly toasted English muffin and enjoying breakfast while reading inside our college breakfast time nook. I’d soak in the tastes for a good thirty minutes because at that time in my existence, breakfast was a time I cherished.
For some reason I’ve been craving those incredibly long breakfast mornings again; mostly I want to recommit to producing enjoyable, nutritious and creative morning meals – even though I’m the only person eating it. I find that once i take the time to prepare something, it somehow feels more satisfying and filling.
I wanted to start with pancakes (needless to say). Whipping up a batter of fluffy, flavorful banana pancakes is definitely something I’ve treasured to do in the weekends. My go to pancake recipes are often these banana cottage cheese protein pancakes or greek yogurt pancakes because they offer great nourishment and proteins without weighing you down such as a brick.
This time I decided to switch up my pancake game with new flour I enjoy: Quinoa Flour! Quinoa flour is gluten free of charge and fairly amazing to work with in recipes. In the event that you haven’t yet tried it, give it a try! It’s a little within the spendy aspect with regards to gluten free of charge flours, but I discover that it’s worth the amount of money. Also, then you can make my best gluten free of charge chocolates chip cookies – they’ve been a reader preferred for their chewy and smooth texture. No significantly, I’m talking MELT IN THE MOUTH AREA GOODNESS folks.
But today we’re discussing pancakes, thus let’s get to it…
I produced these based off of my greek yogurt pancake recipe. The quinoa flour is certainly extremely fluffy and adds such a good texture to the final pancakes. They’re normally sweetened with banana and a touch of honey, which the batter desires since sometimes quinoa flour can be on the bitter part if used alone. The formula also uses greek yogurt and an egg for a good protein increase of 10g per portion!
Regrettably I didn’t have delicious chocolate chips or blueberries inside your home to add to these pancakes, but I do recommend giving those a go for just a little extra flavor. You can even make use of vanilla greek yogurt rather than plain and skip the honey since the vanilla yogurt will likely have added glucose. Another smart way to top them is with a little peanut butter. Your decision!
P.S. I will also quickly mention that freezing these pancakes works well. You can freeze or refrigerate and reheat them afterwards; I usually portion mine properly after that divide into plastic baggies and freeze. Occasionally they just lead to a straightforward weeknight dinner as well. No judgments here. I recommend portion these almond or peanut butter on top and a fried egg privately for a well-rounded breakfast time of over 15 grams of proteins!
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Gluten Free of charge, Protein-Packed Quinoa Flour Banana Pancakes
1 large ripe banana, mashed
1 tablespoon honey
1/4 teaspoon almond extract
1 egg, slightly beaten
Optional: blueberries or chocolate chips
In large bowl whisk together quinoa flour, baking powder, and baking soda; reserve. In another medium bowl beat banana, greek yogurt, eggs, honey, vanilla and almond extract and almond milk until smooth and well combined. Add wet substances to flour mix and mix jointly. The batter will become very dense; consistency will change predicated on which yogurt you used. Note: If you discover that it is WAY too thick (nearly paste like), you can include inside a tablespoon or two more milk until it really is smooth, but still dense.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. Add toppings of preference. You may want to use a spoon to disseminate the batter just a tiny bit, as pancake batter will be solid and you’ll wish them to make thoroughly. It’s very important to cook until bubbles show up on top and the edges are well prepared; this is heavy batter so you want to make sure even cooking. Turn cakes and cook until golden brownish on underside, 2 minutes. Clean skillet clean and do it again with an increase of melted butter or cooking food spray and staying batter. You may want to reduce high temperature to medium low. Makes 8 pancakes total. Serves: 4 people, 2 pancakes each.
Feel absolve to sub a flavored greek yogurt for the basic. You can even use whole excess fat or 2% yogurt.
This recipe is actually great with a few tablespoons of almond or peanut butter stirred into the batter.
Go ahead and obtain adventurous and try throwing in a few blueberries, chocolate potato chips or even granola to get more flavor.
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