Banana pancakes with whole wheat and quinoa
1 cup of cooked quinoa
3/4 cup whole wheat flour
1/2 teaspoon of cinnamon
1 1/2 teaspoons of baking powder
1/4 teaspoons coarse salt
3 white eggs (about 1/2 cup)
1/3 cup of Greek yogurt
2 tablespoons of milk (skim, soy, almond, coconut)
2 tablespoons of brown sugar (you can also use honey or maple syrup)
1 teaspoon of pure vanilla extract
2 large very ripe bananas, pureed
In a medium container, mix quinoa, flour, cinnamon, yeast and salt. In another container, mix the white eggd, yogurt, milk, vanilla, and brown sugar until smooth. Add the egg mixture to the flour mixture and stir until smooth. Add the banana puree and finish mixing. Cover a non-stick pan or griddle with butter or cooking spray and heat over medium heat. Pour the mixture, in 1/4 cup portions, into the pan. Cook about two minutes until bubbles appear on top. Turn the pancake over and cook until golden brown on the bottom, 2 minutes. Clean the pan and repeat adding butter and mix again until finished. Add peanut butter, nutella, dulce de leche, maple syrup, fruit or chocolate chips, to make breakfast more entertaining.
If the pancakes are very thick, add 1 tablespoon of milk to the mixture. If the pancakes are too thin, add a tablespoon of flour to the mixture. You can substitute whole wheat flour for gluten-free flour. Add 2 tablespoons of cocoa powder to the mix to make some delicious banana and chocolate pancakes.