Mmmm banana pancakes. With quinoa.
Oh yes I did.
Quinoa is one of my favorite grains. I mean what’s not to love? It’s versatile, gluten-free, protein packed, and the nutty flavor delivers every single time. Remember my lemon blueberry quinoa pancakes? They’re my absolute favorite. I devour them in 5.6 seconds everytime I make them. Can you tell I’m a fan? I could be the quinoa spokeswoman.
I wish I would have had these pancakes today before I did three hours worth of yoga this morning. I was aching for these through every downward dog and warrior two.
Then guess what happened? I got pulled over (for the first time ever) after leaving class. Apparently I went through a red light. Seems I was distracted with the thought of delicious quinoa pancakes in my belly. Thankfully the police officer didn’t give me a ticket. He was surprisingly nice – I’m guessing because I looked like a hot sweaty mess who was about to eat her own arm.
Once I got home and I devored these like I was a contestant on the biggest loser who hadn’t eaten in weeks. A little absurd. I even paired each pancake with different flavor toppings because who doesn’t love a little variety? One had maple syrup and bananas (classic), another had raspberry jam and toasted coconut (so so so goooood), and finally my favorite: mini chocolate chips with peanut butter (love the banana, chocolate, and peanut butter combo). I recommend trying out some different toppings.
But SERIOUSLY, these pancakes are actually good for you. If you’re trying to eat more whole grains, or if you are looking for a healthier breakfast, then I think you should give these a try. I love making pancakes and then throwing them in the freezer. They’re incredibly easy to heat up in the microwave and take to go. Just spread with a little healthy topping and devour!
Okay… one last bit of news! I’ve decided to restructure my blog a little bit. I will now be focusing on healthy, creative recipes. Of course you’ll see the occasional cupcake and brownie, but generally less sweets and more good eats. In my own life, I try to eat healthy and balanced and love sharing my passion for health with others.
Now let’s eat!
Whole Wheat Banana Quinoa Pancakes
- 1 cup cooked quinoa
- 3/4 cup whole wheat flour
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 3 large egg whites or 2 eggs
- 1/3 cup plain greek yogurt
- 2 tablespoons milk of your choice (skim, soy, almond, coconut)
- 2 tablespoons brown sugar (you could also use honey or maple syrup)
- 1 teaspoon pure vanilla extract
- 2 large very ripe bananas, pureed
- In a medium bowl, whisk together quinoa, flour, cinnamon, baking powder, and salt.
- In another medium bowl, whisk together egg whites, yogurt, milk, vanilla, and brown sugar until smooth.
- Add egg mixture to flour mixture and whisk to combine.
- Add pureed bananas and mix until just combined.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes.
- Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter.
- Makes about 10 pancakes. Top with peanut butter, maple syrup, fruit, or chocolate chips.
Adapted from Martha Stewart's quinoa pancakes
If pancakes are too thick, add 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'd like
Adding 2 tablespoons of cocoa powder to batter would make great chocolate banana pancakes