Whole Wheat Banana Quinoa Pancakes
Fluffy whole wheat banana quinoa pancakes packed with protein from quinoa and greek yogurt. The perfect healthy breakfast that's freezer friendly and delicious with your favorite toppings.
Servings 10 pancakes
Ingredients
- 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
Instructions
- 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.
Notes
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