Oh hi! I must confess that my usual breakfasts don’t consist of pancakes or anything quite unique. Typically I’ll fry an egg or two, or appreciate an on the go protein shake.
FLASHBACK to my glittery college years: I recall sitting down using a bowl of oatmeal or even a peanut butter and strawberry jelly toasted English muffin and enjoying breakfast while reading in our college breakfast time nook. I’d soak in the tastes for an excellent 30 minutes because at that time in my existence, breakfast was a time I cherished.
For some reason I am craving those incredibly long breakfast mornings again; mostly I want to recommit to producing enjoyable, nutritious and creative morning meals – even when I’m the only one consuming it. I discover that after i take the time to prepare something, it in some way 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 liked to do around the weekends. My head to pancake recipes are often these banana cottage parmesan cheese protein pancakes or greek yogurt pancakes because they provide great nutrition and protein without weighing you down just like a brick.
This time around I made a decision to switch up my pancake game with new flour I adore: Quinoa Flour! Quinoa flour can be gluten free of charge and pretty amazing to work with in recipes. If you haven’t however tried it, give it a try! It’s just a little for the spendy side with regards to gluten free of charge flours, but I discover that it’s worth the money. Also, then you can make my best gluten free of charge delicious chocolate chip cookies – they are a reader preferred for their chewy and gentle texture. No seriously, I’m speaking MELT IN YOUR MOUTH GOODNESS folks.
But today we’re talking about pancakes, thus let’s get to it…
I created these based off of my greek yogurt pancake recipe. The quinoa flour is certainly incredibly fluffy and provides such a good texture to the ultimate pancakes. They’re normally sweetened with banana and some honey, that your batter needs since sometimes quinoa flour can be within the bitter side if used by itself. The recipe also uses greek yogurt and an egg for a nice protein increase of 10g per portion!
Sadly I didn’t have chocolate chips or blueberries in the house to increase 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 instead of plain and skip the honey since the vanilla yogurt will likely have added sugars. Another smart way to best them has been a little peanut butter. Your decision!
P.S. I will also quickly mention that freezing these pancakes works well. It is possible to freeze or refrigerate and reheat them later; I usually part mine properly after that divide into plastic material baggies and freeze. Sometimes they just make for a straightforward weeknight dinner as well. No judgments here. I recommend offering these almond or peanut butter at the top and a deep-fried egg on the side to get a well-rounded breakfast of over 15 grams of proteins!
If you get this to or anything else from Ambitious Kitchen make sure to tag #ambitiouskitchen on Instagram therefore i can easily see your delicious masterpieces!
Gluten Free, Protein-Packed Quinoa Flour Banana Pancakes
1 huge 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 another medium bowl defeat banana, greek yogurt, eggs, honey, vanilla and almond draw out and almond dairy until smooth and well mixed. Add wet substances to flour mix and mix jointly. The batter will end up being very dense; consistency will change based on which yogurt you used. Note: If you discover that it’s WAY too thick (almost paste like), you can add in a tablespoon or two more milk until it is smooth, but still heavy.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 glass onto skillet. Add toppings of preference. You may want to work with a spoon to spread out the batter only a tiny bit, as pancake batter is going to be solid and you’ll desire these to cook thoroughly. It’s very important to cook until bubbles appear on top and the edges are well prepared; this is thick batter which means you want to ensure even cooking. Flip cakes and prepare until golden brown on underside, 2 moments. Wipe skillet clean and do it again with more melted butter or cooking food spray and staying batter. You may need to reduce heat to medium low. Makes 8 pancakes total. Acts: 4 people, 2 pancakes each.
Feel free to sub a flavored greek yogurt for the simple. You can you bake pigs feet even use whole excess fat or 2% yogurt.
This recipe is actually great with several tablespoons of almond or peanut butter stirred into the batter.
Go on and get adventurous and try throwing in several blueberries, chocolate chips as well as granola to get more flavor.