Quinoa is 1 of my personal favorite grains. I mean what’s never to love? It’s flexible, gluten-free, protein loaded, and the nutty flavor delivers every single time. Remember my lemon blueberry quinoa pancakes ? They’re my overall favorite. I devour them in 5.6 mere seconds everytime I make sure they are. Can you tell I’m a enthusiast? I could end up being the quinoa spokeswoman.
I wish I’d experienced these pancakes today before I did three hours worth of yoga today. I used to be aching for these through every downward puppy and warrior two.
Once I got home and I devored these like I used to be 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 like a little range? One had maple syrup and bananas (classic), another got raspberry jam and toasted coconut (therefore so so goooood), and finally my favorite: mini delicious chocolate chips with peanut butter (like the banana, chocolate, and peanut butter combo). I would recommend checking out some different toppings.
But SERIOUSLY, these pancakes are in fact healthy. If you’re trying to eat more wholegrains, or healthier breakfast, then I believe you should provide these a try. I love making pancakes and throwing them within the freezer. They’re incredibly an easy task to warm up within the microwave and try go. If you cherished this article and you simply would like to collect more info relating to ina stuffed zucchini boats i implore you to visit the web site. Just spread with a little healthful topping and devour!
Okay… one last bit of information! I’ve made a decision to restructure my blog a little bit. I will right now be concentrating on healthful, creative recipes. Needless to say you’ll see the occasional cupcake and brownie, but generally less sweets and much more great eats. In my life, I make an effort to eat healthy and balanced and love writing my passion for wellness with others.
Right now let’s eat!
1/2 teaspoon cinnamon
1/4 teaspoon coarse salt
1/3 cup simple greek yogurt
2 tablespoons of milk of your choice (skim, soy, almond, coconut)
2 tablespoons brown sugar (you might use honey or maple syrup)
1 teaspoon pure vanilla extract
2 large very ripe bananas, pureed
In a moderate bowl, whisk collectively quinoa, flour, cinnamon, baking powder, and sodium. In another medium bowl, whisk collectively egg whites, yogurt, dairy, vanilla, and brown sugar until easy. Add egg mixture to flour combination and whisk to combine. Add pureed bananas and blend 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 at the top, about 2 mins. Turn cakes and prepare until golden brownish on underside, 2 moments. Clean skillet clean and repeat with an increase of melted butter and remaining batter.
Makes about 10 pancakes. Best with peanut butter, maple syrup, fruits, or chocolate chips.
Adapted from Martha Stewart’s quinoa pancakes
If pancakes are too thick, add 1 tablespoon of milk towards the batter. If pancakes are too thin, add 1 tablespoon of flour towards the batter
Sub gluten free of charge flour for whole wheat if you want
Adding 2 tablespoons of cocoa powder to batter would make great delicious chocolate banana pancakes
Hey there! I am lurking on your own blog for a while and just tried these pancakes out last week. Not only are they Astounding, but for a vegetarian living with a house filled with allergy ridden people/gluten free people, they are perfect. Successful with everyone!
Not forgetting they hold up really well in the freezer and are an awesome breakfast before work any kind of day of the week.
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