In seventeen days, I turn 21. Why am I telling you this? Because in my almost 21 years of life, I've totally failed at making pancakes from scratch - or really any kind of pancakes.
I flip them and get batter everywhere, they flop, they burn, they don't cook in the middle - they're just a complete disaster every. single. time....... until now.
I managed to come up with a recipe for perfect light and fluffy pancakes, full of flavour, low in fat and oh so delicious. It only took me 21 years - but I did it!
Pancakes are one of those things you kind of have to perfect - especially if you're marrying an American ;)
Pancakes and breakfast bakes just make breakfast so much fun - they're a million times better than cereal or toast - and these will fill you up better too!
Top them with fruit, maple syrup, yogurt, peanut butter or whatever you feel like.
These pancakes have quinoa in them - but you'd actually never know. The cooked quinoa helps to make these thick and fluffy and adds a nutritional boost - but it disappears within the batter.
Quinoa Banana Pancakes serves 2-4 depending on serve
gluten free option, whole wheat option, low fat, clean eating friendly
---Use one flour option:
Gluten free option -
1/3 cup + 1 tbsp buckwheat flour and 1/3 cup gluten free self raising flour
Whole wheat option -
3/4 cup wholewheat/wholemeal flour
---2 tsp baking powder
Pinch of salt, baking soda
1 cup cooked quinoa, cooled (about 1/4 cup uncooked)
1 cup mashed banana (about 1 cup)
1/2 cup egg whites or 2 eggs
1/3 cup milk
2 tsp vanilla
Optional: 1/2 tsp Cinnamon, 2 tbsp honey/maple syrup/sugar for sweetness*
If you haven't already, cook your quinoa.
Combine your flour, baking powder, salt, baking soda, quinoa and cinnamon (if using).
In a separate bowl combine your banana, egg whites, milk, vanilla and sweetener (if using).
Mix together your wet and dry ingredients, stirring until just combined.
Heat a large frying pan over a medium-low heat, spray with non-stick cooking spray or grease with butter/oil.
Pour pancake batter into the pan (about 1/4 cup mix for each pancake) and cook until bubbles appear on the top.
Carefully flip the pancakes over and cook until golden.
Repeat until all pancakes are cooked, regreasing if needed.
Serve immediately, topping with whatever you desire!
*I didn't use any added sweetener as they were sweet enough - but if you like things sweet, you'll probably want to add it!
So, who's coming over for breakfast at the SIL House?
But tell me, are you a pancake pro? or do you avoid them like the plague like I used to?!
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