Oh hi! I have to confess that my typical breakfasts don’t contain pancakes or anything quite particular. Typically I’ll fry an egg or two, or enjoy an on the go protein shake.
FLASHBACK to my glittery college years: I recall sitting down having a bowl of oatmeal or perhaps a peanut butter and strawberry jelly toasted English muffin and enjoying breakfast time while reading inside our university breakfast nook. I’d soak within the flavors for an excellent thirty minutes because at that point in my lifestyle, breakfast was a time I cherished.
For reasons uknown I’ve been craving those incredibly long breakfast mornings again; mainly I want to recommit to making enjoyable, nutritious and creative morning meals – even though I’m the only one consuming it. I discover that when I take the time to prepare something, it somehow feels as pleasing and filling.
I wanted to begin with pancakes (needless to say). Whipping up a batter of fluffy, flavorful banana pancakes is usually something I’ve cherished to do in the weekends. My head to pancake dishes are often these banana cottage parmesan cheese proteins pancakes or greek yogurt pancakes because they offer great diet and protein without weighing you down such as a brick.
This time around I decided to switch up my pancake game with new flour I enjoy: Quinoa Flour! Quinoa flour is definitely gluten free and quite amazing to work with in recipes. In the event that you haven’t yet tried it, give it a go! It’s just a little for the spendy side when it comes to gluten free flours, but I find that it’s worthy of the money. Also, then you can make my best gluten free of charge chocolate chip cookies – they are a reader favorite because of their chewy and soft texture. No seriously, I’m talking MELT IN YOUR MOUTH GOODNESS folks.
But today we’re discussing pancakes, so let’s reach it…
I developed these based off of my greek yogurt pancake recipe. The quinoa flour is normally incredibly fluffy and adds such a good texture to the final pancakes. They’re normally sweetened with banana and some honey, that your batter wants since sometimes quinoa flour could be in the bitter part if used only. The formula also uses greek yogurt and an egg for a nice protein boost of 10g per serving!
Unfortunately I didn’t have delicious chocolate chips or blueberries inside your home to increase these pancakes, but I really do recommend giving those a try for a little extra flavor. You can even make use of vanilla greek yogurt rather than plain and skip the honey because the vanilla yogurt will likely have added glucose. Another smart way to best them is with just a little peanut butter. Your decision!
P.S. I should 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 material baggies and freeze. Occasionally they just lead to a straightforward weeknight dinner as well. No judgments here. I recommend serving these almond or peanut butter on top and a fried egg privately for the well-rounded breakfast time of over 15 grams of protein!
If you get this to or other things from Ambitious Kitchen be sure to tag #ambitiouskitchen on Instagram so I can easily see your delicious creations!
Gluten Free, 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 dish whisk jointly quinoa flour, baking powder, and baking soda; reserve. In a separate medium bowl defeat banana, greek yogurt, eggs, honey, vanilla and almond extract and almond milk until smooth and well combined. Add wet substances to flour mixture and mix jointly. The batter will end up being very heavy; consistency will vary predicated on which yogurt you used. Note: If you discover that it is WAY too thick (nearly paste like), you can add within a tablespoon or two more milk until it really is smooth, but nonetheless dense.
Lightly coat a big nonstick skillet or griddle with butter or cooking spray and place more than medium heat. Drop batter by 1/4 cup onto skillet. Add toppings of choice. You may want to work with a spoon to spread out the batter just a little bit, as pancake batter is going to be heavy and you’ll want them to make thoroughly. It’s very important to cook until bubbles show up on top as well as the sides are well prepared; this is heavy batter which means you want to ensure even cooking. Turn cakes and prepare until golden dark brown on underside, 2 moments. Wipe skillet clean and do it again with an increase of melted butter or cooking food spray and remaining batter. You may need to reduce high temperature to moderate low. Makes 8 pancakes total. Serves: 4 people, 2 pancakes each.
Feel absolve to sub a flavored greek yogurt for the ordinary. You can also use whole unwanted fat or 2% yogurt.
This recipe is really great with several tablespoons of almond or peanut butter stirred in to the batter.
Go ahead and obtain adventurous and try throwing in a few blueberries, chocolate potato chips as well as granola for more flavor.
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