Chewy Yummy Pancakes
My favorite thing about these Quinoa Pancakes is the texture! They are chewy and sweet in the best way possible. The pancakes can also be made in a blender – making it a 5-minute recipe with super easy clean-up. They even passed the picky-eater test, so you know you these quinoa pancakes are a keeper!
The best part is that quinoa is a super healthy replacement for white flour in traditional pancake recipes. My quinoa pancakes are gluten-free, low-sugar and higher in protein then traditional pancakes! Get ready for an amazingly tasty and healthy breakfast!
These pancakes are based off my Buckwheat Pancakes, except I used quinoa instead! So, what is the result with the quinoa? Instead of the neutral, original pancake flavor that I was expecting from using the buckwheat, I actually got a different, yet equally delicious flavor! The quinoa gives the pancakes a slightly nuttier flavor, almost like a whole-wheat pancake! AND THEY TASTE SO GOOD.
Quinoa PancakesPrint This
- 1 cup uncooked quinoa
- 2 whole eggs
- 1/4 cup water
- 1 ripe banana (the more ripe, the sweeter the banana)
- 1 tbsp. vanilla extract
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 tbsp. maple syrup
- Coconut oil, to fry
- Add all the ingredients except coconut oil and toppings to your blender or food processor (I used my Nutribullet), blend until you get a smooth consistency.
- Melt 1-2 tsp. of coconut oil in a pan over medium high heat.
- Add enough batter to the pan to make pancakes in your preferred size, let the pancake cook a minute or two, then reduce the heat to medium.
- Flip when the bottom is golden brown and bubbles start to form at the top. Remove from the pan when it’s cooked, then serve with toppings!
- Repeat steps 3 and 4 until all the batter is used (adding more coconut oil as needed). Refrigerate or freeze any leftovers.
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