These quinoa banana pancakes give you a boost of protein without the chalky protein powder.
One of the many reasons quinoa is so great is the protein punch it packs. It looks and acts like a grain (it’s not) but with the added benefit of a complete protein. I love pancake breakfasts (who doesn’t?), but I always find myself either adding protein powder to the batter or frying up an egg or two on the side to get my protein fix. Otherwise, two hours later, and I’ll be ravenous.
Quinoa is the perfect solution to this protein problem. Just throw some cooked quinoa into the batter, and you’ve got the best of both worlds — a pancake breakfast with a healthy, protein-packed spin.
Healthier quinoa banana pancakes recipe
- 1 very ripe banana, mashed
- 1 egg
- 2 tablespoons maple syrup
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted coconut oil
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 1/2 cup cooked quinoa
- Preheat a pancake griddle or skillet over medium heat.
- In a medium bowl, whisk together the banana, egg, maple syrup, milk, vanilla extract and coconut oil.
- Add the baking powder and flour, and stir until combined.
- Fold in the quinoa.
- Grease the pan with cooking spray or butter, and pour the batter onto the skillet. Cook for about 1 to 2 minutes, flip, and cook another minute until the pancakes are done (this will depend on the size of your pancakes).
- Serve warm.