This is something I just came up with trying to use up a bag of quinoa and wanted to experiment. The banana and honey balance out the nutty quinoa flavor. Plus the quinoa adds protein. Once I got an mmmmmmmm out of hubby at breakfast, I knew I had to share. Serve hot with butter and syrup.

Gallery

Recipe Summary

prep:
10 mins
cook:
2 mins
total:
12 mins
Servings:
4
Yield:
8 4-inch pancakes
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a nonstick skillet with cooking spray and place over medium heat.

    Advertisement
  • Combine banana and egg in a bowl. Mix all-purpose flour, quinoa flour, whole milk, water, sugar, honey, coconut oil, kosher salt, and baking powder together in a separate bowl; add to banana mixture until batter is smooth. Add more water if batter is too thick.

  • Drop batter by 1/3 to 1/2 cup onto the skillet and cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining batter.

Cook's Notes:

To make quinoa flour, put washed and ready to eat (not cooked) quinoa into a blender with a grinder blade. Blend until you get flour consistency. Took about 1 minute in my Magic Bullet(R) and went from quinoa to a cornmeal consistency to cake like flour.

If using table salt, only use 1/2 teaspoon.

Nutrition Facts

332 calories; protein 8.3g; carbohydrates 60.3g; fat 7g; cholesterol 48.5mg; sodium 1173.9mg. Full Nutrition
Advertisement
Advertisement