tasty (re)creations

September 2, 2011

Banana Quinoa Pancakes

Filed under: Breakfast, Sweet, Vegan — Emma Lillian Banks @ 4:19 pm

In a quest to cut down on gluten, I’ve been experimenting with alternative flours.  Since quinoa is grown in Bolivia, it’s become a staple for me.  I haven’t been able to find guar guam or other gf-baking leaveners, but the protein in quinoa flour seems to help things bind.

These vegan, gf pancakes are excellent.  Naturally sweet, fluffy, and filling.  You can make the batter the night before for an easy week-day breakfast.  I like to eat the batter on its own.  Pre-run, a few spoonfuls makes a great calorie boost, and post-run the cooked pancakes make a great refueler.

This recipe makes one serving of 3-4 small but very filling pancakes.  Double, triple etc. for more people or if you are super hungry!

Ingredients:

-1/4 cup oats (use gf if you are sensitive)

-1 super ripe banana (it’s ok to use frozen)

-2 tbsp raw sugar (optional)

-2 tbsp water

-1 tbsp oil (I use sunflower)

-splash of vanilla extract

-pinch of cinamon

-1/8 tsp baking soda

-1/4 tsp baking powder

-1/4 cup quinoa flour

Directions:

1. Pulverize the oats for a few seconds in a food processor.  Add banana, sugar, water, oil, and vanilla. Blend.

2. Pour mixture into another bowl of just pull out the blade from your food processor use that as a bowl (nobody likes to do dishes in the morning).  Add remaining ingredients and mix to combine.  Add more water and/or flour depending on how thick or thin you like your batter.  If you have time, let your batter rest at least 15 minutes.  I like it best after a night in the fridge.

3. To cook, heat your favourite pancake skillet on medium-high heat.  Add a splash of oil or nob o’butter.  Spoon about 2-3 tbsp of batter onto pan (these cook better if they are small).  Repeat until you have no more batter.

4.  Cook each pancake until both sides are golden brown.  Serve immediately.  Top with whatever you want or just eat plain.

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