03
Apr

Quinoa is a single of my favorite grains. After all what’s never to love? It’s flexible, gluten-free, protein loaded, and the nutty taste delivers every single time. Keep in mind my lemon blueberry quinoa pancakes ? They’re my overall preferred. I devour them in 5.6 seconds everytime I make them. Can you tell I’m a enthusiast? I could be the quinoa spokeswoman.

Quinoa queen?

Nevermind.

I wish I would experienced these pancakes today before I did three hours worthy of of yoga this morning. I used to be aching for these through every downward dog 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. A little absurd. I actually combined each pancake with different flavor toppings because who doesn’t love a little variety? One acquired maple syrup and bananas (classic), another experienced raspberry jam and toasted coconut (so so so goooood), and lastly 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 attempting to eat more whole grains, or if you are looking for a healthier breakfast time, then I think you should provide these a try. I love producing pancakes and then throwing them in the freezer. They’re incredibly easy to warm up in the microwave and try go. Just spread with just a little healthful topping and devour!

Okay… one last little bit of news! I’ve made a decision to restructure my blog a bit. I will now be concentrating on healthful, creative recipes. Needless to say you’ll see the casual 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 posting my interest for health with others.

Now let’s eat!

Prep period:

10 mins

Cook time:

10 mins

Total period:

20 mins

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 sugars (you might use honey or maple syrup)

1 teaspoon genuine vanilla extract

2 huge very ripe bananas, pureed

Instructions

In a moderate bowl, whisk collectively quinoa, flour, cinnamon, baking natural powder, and salt. In another moderate bowl, whisk together egg whites, yogurt, milk, vanilla, and brown sugar until even. Add egg combination to flour blend and whisk to combine. Add pureed bananas and combine 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. Make until bubbles show up on top, about 2 a few minutes. Flip cakes and prepare until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with an increase of melted butter and remaining batter.

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

Adapted from Martha Stewart’s quinoa pancakes

If pancakes are too thick, add more 1 tablespoon of dairy towards the batter. If pancakes are too thin, add 1 tablespoon of flour towards 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 chocolates banana pancakes

melissa Abraham

Hi there,

Rita,

Hey there! I’ve been lurking on your blog for a while and just attempted these pancakes out the other day. Not only are they AMAZING, but for a vegetarian coping with a house filled with allergy ridden people/gluten free people, these are perfect. Successful with everyone!

Not forgetting they hold up really well in the freezer and are an awesome breakfast time before work any kind of day of the week.

blogged about it here

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