Did everyone have a great Father’s Day? We had a relaxing weekend at home, other than a quick trip out to meet my brand new niece! She is the sweetest thing ever! We loved seeing her. I always think it’s nice to bring new parents food but I’m never quite sure what to bring. Do you have a go-to dish when bringing someone a meal?
This time I brought Sonoma Chicken Salad with a loaf of multi-grain bread for sandwiches. I LOVE this chicken salad! And you know I had to bring them dessert! I made Robert’s Absolute Best Brownie and they were definitely worthy of their name.
On to these pancakes! This was my first time using quinoa in baking and I thought it went really well. Not to mention I felt quite virtuous using chia seeds and quinoa all in the same recipe;-) I wasn’t sure how these were going to go over with the kiddos but they really liked them! The quinoa was a delicious addition and the banana added a nice sweetness.
We made these gluten-free but you could certainly use a flour of your choosing. Have a great week friends!
|Hearty Quinoa Banana Pancakes|
- 1 cup cooked quinoa
- 3/4 cup gluten-free flour mix
- 2 tbsp. sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 1 tbsp. chia seeds (or 3 egg whites)
- 1/3 milk, your choice (skim, soy, almond, coconut)
- 1 teaspoon pure vanilla extract
- 2 large very ripe bananas, pureed
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In another medium bowl, whisk together chia seeds and boiling water.
- Add quinoa, milk and vanilla until smooth.
- Add chia seed mixture to flour mixture and whisk to combine.
- Add pureed bananas and mix until just combined.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter.
adapted from Ambitious Kitchen