Quinoa is 1 of my favorite grains. After all what’s not to like? It’s versatile, gluten-free, protein packed, as well as the nutty flavor delivers each and every time. Keep in mind my lemon blueberry quinoa pancakes ? They’re my overall preferred. I devour them in 5.6 seconds everytime I make sure they are. Can you inform I’m a lover? I could end up being the quinoa spokeswoman.

Quinoa queen?

Nevermind.

I wish I would experienced these pancakes today before I did so three hours well worth of yoga today. I was aching for these through every downward puppy and warrior two.

Once I arrived home and I devored these like I used to be a contestant on the largest loser who hadn’t eaten in weeks. Just a little absurd. I also paired each pancake with different taste toppings because who doesn’t like a little variety? One acquired maple syrup and bananas (traditional), another had raspberry jam and toasted coconut (so so so goooood), and lastly my favorite: mini chocolates potato chips with peanut butter (love the banana, chocolates, and peanut butter combo). I would recommend trying out some different toppings.

But SERIOUSLY, these pancakes are in fact good for you. If you’re attempting to eat even more whole grains, or if you’re after a healthier breakfast, then I believe you should give these a go. I love making pancakes and then throwing them within the freezer. They’re incredibly an easy task to warm up within the microwave and take to go. Just spread with just a little healthful topping and devour!

Okay… one last little bit of information! I’ve decided to restructure my blog a bit. I will right now be concentrating on healthful, creative recipes. Of course you’ll see the casual cupcake and brownie, but generally less sweets and much more good eats. In my life, I make an effort to eat vibrant and love writing my passion for wellness with others.

Right now let’s eat!

Prep time:

10 mins

Cook period:

10 mins

Total period:

20 mins

1/2 teaspoon cinnamon

1/4 teaspoon coarse salt

1/3 cup basic greek yogurt

2 tablespoons of milk of your choice (skim, soy, almond, coconut)

2 tablespoons brown sugars (you might use honey or maple syrup)

1 teaspoon genuine vanilla extract

2 large very ripe bananas, pureed

Instructions

In a medium bowl, whisk together quinoa, flour, cinnamon, baking powder, and salt. In another moderate bowl, whisk collectively egg whites, yogurt, dairy, vanilla, and dark brown sugar until clean. Add egg combination to flour mixture and whisk to combine. Add pureed bananas and mix until just mixed.

Lightly coat a big non-stick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 glass onto skillet. Make until bubbles appear on top, about 2 minutes. Flip cakes and prepare until golden dark brown on underside, 2 moments. Clean skillet clean and repeat with more melted butter and remaining batter.

Makes about 10 pancakes. Top with peanut butter, maple syrup, fruit, or chocolate potato chips.

Modified from Martha Stewart’s quinoa pancakes

If pancakes are too solid, increase 1 tablespoon of milk to the batter. If pancakes are too thin, add 1 tablespoon of flour to the batter

Sub gluten free flour for whole wheat if you want

Adding 2 tablespoons of cocoa natural powder to batter would help to make great delicious chocolate banana pancakes

melissa Abraham

Hi there,

Rita,

Hey there! I’ve been lurking on your blog for a while and just tried these pancakes out last week. Not only are they Astounding, but also for a vegetarian coping with a house full of allergy ridden people/gluten free people, these are perfect. Successful with everyone!

Not to mention they endure really well within the freezer and are an awesome breakfast time before work any kind of day from the week.

blogged about it here

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