I wish I’d experienced these pancakes today before I did three hours well worth of yoga this morning. I had been aching for these through every downward pet and warrior two.
Once I arrived home and I devored these like I was a contestant on the biggest loser who hadn’t eaten in weeks. A little absurd. I also matched each pancake with different flavor toppings because who doesn’t love a little range? One had maple syrup and bananas (traditional), another had raspberry jam and toasted coconut (so so therefore goooood), and lastly the best: mini chocolate chips with peanut butter (love the banana, chocolate, and peanut butter combo). I would recommend trying out some different toppings.
But SERIOUSLY, these pancakes are actually healthy. If you’re trying to eat more wholegrains, or if you’re after a healthier breakfast time, then I believe you should give these a go. I love producing pancakes and then throwing them in the fridge. They’re incredibly easy to heat up in the microwave and take to go. Just pass on with just a little healthy topping and devour!
Okay… 1 last bit of information! I’ve made a decision to restructure my blog a bit. I will right now be focusing on healthful, creative recipes. Of course you’ll see the occasional cupcake and brownie, but generally less sweets and much more good eats. In my life, I make an effort to eat vibrant and love sharing my interest for health with others.
Now let’s eat!
1/2 teaspoon cinnamon
1/4 teaspoon coarse salt
1/3 cup ordinary greek yogurt
2 tablespoons of milk of your choice (skim, soy, almond, coconut)
2 tablespoons brown glucose (you might use honey or maple syrup)
1 teaspoon 100 % pure vanilla extract
2 large very ripe bananas, pureed
In a moderate bowl, whisk collectively quinoa, flour, cinnamon, baking natural powder, and salt. In another moderate bowl, whisk collectively egg whites, yogurt, dairy, vanilla, and dark brown sugar until soft. Add egg blend to flour combination and whisk to combine. Add pureed bananas and blend until just combined.
Lightly coat a large non-stick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 glass onto skillet. Cook until bubbles show up at the top, about 2 minutes. Turn cakes and prepare until golden brown on underside, 2 mins. Wipe skillet clean and repeat with an increase of melted butter and staying batter.
Makes about 10 pancakes. Top with peanut butter, maple syrup, fruits, or chocolate potato chips.
Adapted from Martha Stewart’s quinoa pancakes
If pancakes are too dense, insert 1 tablespoon of milk towards the batter. If pancakes are as well thin, add 1 tablespoon of flour towards the batter
Sub gluten free of charge flour for whole wheat grains if you want
Adding 2 tablespoons of cocoa natural powder to batter would produce great chocolates banana pancakes
Hey there! I am lurking on your blog for some time and just tried these pancakes out the other day. Not only are they AMAZING, but also for a vegetarian living with a house filled with allergy ridden people/gluten free of charge people, these are perfect. A success with everyone!
Not to mention they endure really well in the freezer and so are an awesome breakfast time before work any kind of day from the week.
blogged about it here