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 enjoy an on the run protein shake.
FLASHBACK to my glittery university years: I recall sitting down using a plate of oatmeal or perhaps a peanut butter and strawberry jelly toasted English muffin and enjoying breakfast while reading inside our college breakfast nook. I’d soak in the tastes for a good thirty minutes because at that point in my life, breakfast was a period I cherished.
For reasons uknown I am craving those incredibly long breakfast mornings again; mainly I want to recommit to producing enjoyable, healthy and creative morning hours meals – even if I’m the only person consuming it. I discover that after i take the time to prepare something, it in some way feels more satisfying and filling.
I wanted to begin with pancakes (needless to say). Whipping up a batter of fluffy, flavorful banana pancakes can be something I’ve adored to do on the weekends. My head to pancake dishes are usually these banana cottage mozzarella cheese protein pancakes or greek yogurt pancakes because they offer great nutrition and proteins without weighing you down just like a brick.
This time I made a decision to switch up my pancake game with new flour I adore: Quinoa Flour! Quinoa flour is usually gluten free of charge and pretty amazing to utilize in recipes. In the event that you haven’t yet tried it, give it a go! It’s just a little in the spendy aspect with regards to gluten free flours, but I find that it’s well worth the amount of money. Also, you’ll be able to make my greatest gluten free of charge chocolate chip cookies – they’ve been a reader preferred because of their chewy and gentle texture. No significantly, I’m talking MELT IN THE MOUTH AREA GOODNESS folks.
But today we’re talking about pancakes, so let’s get to it…
I produced these based off of my greek yogurt pancake recipe. The quinoa flour is extremely fluffy and provides such a nice texture to the ultimate pancakes. They’re normally sweetened with banana and a touch of honey, which the batter requires since sometimes quinoa flour could be for the bitter aspect if used alone. The formula also uses greek yogurt and an egg for a nice protein increase of 10g per serving!
Sadly I didn’t have delicious chocolate chips or blueberries inside your home to add to these pancakes, but I do recommend giving those a try for just a little extra flavor. You can also make use of vanilla greek yogurt rather than plain and miss the honey because the vanilla yogurt will likely have added sugars. Another great way to top them is with a little peanut butter. Up to you!
P.S. I will also quickly talk about that freezing these pancakes works well. You can freeze or refrigerate and reheat them later on; I usually part mine properly after that divide into plastic baggies and freeze. Sometimes they just make for a straightforward weeknight dinner too. No judgments right here. I recommend portion these almond or peanut butter at the top and a deep-fried egg privately for a well-rounded breakfast time of over 15 grams of protein!
If you get this to or anything else from Ambitious Kitchen make sure to tag #ambitiouskitchen on Instagram therefore i can see your delicious creations!
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 together quinoa flour, baking powder, and baking soda; set aside. In another medium bowl beat banana, greek yogurt, eggs, honey, vanilla and almond remove and almond milk until even and well combined. Add wet substances to flour combination and mix together. The batter will become very solid; consistency will change based on which yogurt you utilized. Note: If you discover that it’s WAY too solid (almost paste like), you can add within a tablespoon or two more milk until it really is smooth, but nonetheless thick.
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 choice. You may want to use a spoon to spread out the batter just a tiny bit, as pancake batter will be heavy and you’ll want them to cook thoroughly. It is rather important to prepare until bubbles show up on top as well as the edges are well cooked; this is solid batter and that means you want to ensure even cooking. Turn cakes and prepare until golden brown on underside, 2 a few minutes. Wipe skillet clean and repeat with an increase of melted butter or cooking spray and remaining batter. You may want to reduce warmth to medium low. Makes 8 pancakes total. Serves: 4 people, 2 pancakes each.
Feel free to sub a flavored greek yogurt for the plain. You can also use whole unwanted fat or 2% yogurt.
This recipe is actually great with a few tablespoons of almond or peanut butter stirred into the batter.
Go on and obtain adventurous and try throwing in a few blueberries, chocolate chips or even granola for more flavor.
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