Oh hi! I must confess that my normal breakfasts don’t contain pancakes or anything quite particular. Typically I’ll fry an egg or two, or appreciate an on the go protein shake.

FLASHBACK to my glittery university years: I remember sitting down with a plate of oatmeal or perhaps a peanut butter and strawberry jelly toasted English muffin and enjoying breakfast while reading inside our university breakfast time nook. I’d soak in the flavors for an excellent thirty minutes because at that time in my lifestyle, breakfast was a period I cherished.

For some reason I’ve been craving those incredibly long breakfast mornings again; mainly I want to recommit to making enjoyable, nutritious and creative morning hours meals – even though I’m the only one consuming it. I discover that when I take the time to prepare something, it somehow feels more satisfying and filling.

I wanted to begin with pancakes (of course). Whipping up a batter of fluffy, flavorful banana pancakes is usually something I’ve liked to do for the weekends. My go to pancake dishes are often these banana cottage parmesan cheese proteins pancakes or greek yogurt pancakes because they provide great nutrition and protein without weighing you down just like a brick.

This time I decided to switch up my pancake game with new flour I adore: Quinoa Flour! Quinoa flour is certainly gluten free of charge and fairly amazing to utilize in recipes. If you haven’t however tried it, give it a try! It’s just a little in the spendy aspect with regards to gluten free flours, but I discover that it’s well worth the money. Also, then you can make my greatest gluten free of charge delicious chocolate chip cookies – they are a reader preferred for their chewy and smooth texture. No significantly, I’m speaking MELT IN THE MOUTH AREA GOODNESS folks.

But today we’re talking about pancakes, so let’s get to it…

I produced these based off of my greek yogurt pancake recipe. The quinoa flour is certainly extremely fluffy and adds such a good texture to the final pancakes. They’re normally sweetened with banana and a touch of honey, which the batter requires since occasionally quinoa flour can be within the bitter aspect if used alone. The formula also uses greek yogurt and an egg for a nice protein increase of 10g per serving!

However I didn’t have delicious chocolate chips or blueberries inside your home to increase these pancakes, but I do recommend giving those a go for just a little extra flavor. You can also make use of vanilla greek yogurt rather than plain and skip the honey because the vanilla yogurt will most likely have added sugar. Another great way to top them is with a little peanut butter. Your decision!

P.S. I should also quickly point out that freezing these pancakes works well. You can freeze or refrigerate and reheat them later on; I usually part mine properly after that divide into plastic material baggies and freeze. Occasionally they just make for a straightforward weeknight dinner as well. No judgments here. I recommend portion these almond or peanut butter at the top and a deep-fried egg privately to get a well-rounded breakfast of over 15 grams of protein!

If you get this to or other things from Ambitious Kitchen make sure to tag #ambitiouskitchen on Instagram so I can see your delicious masterpieces!

Gluten Free, Protein-Packed Quinoa Flour Banana Pancakes

Prep time:

5 mins

Cook period:

10 mins

Total time:

15 mins


1 huge ripe banana, mashed

1 tablespoon honey

1/4 teaspoon almond extract

1 egg, slightly beaten

Optional: blueberries or chocolate chips


In large dish whisk together quinoa flour, baking powder, and baking soda; reserve. In another medium bowl defeat banana, greek yogurt, eggs, honey, vanilla and almond draw out and almond dairy until easy and well combined. Add wet substances to flour combination and mix collectively. The batter will end up being very dense; consistency will change based on which yogurt you utilized. Note: If you find that it is WAY too dense (nearly paste like), you can add inside a tablespoon or two even more milk until it really is smooth, but nonetheless heavy.

Lightly coat a big nonstick skillet or griddle with butter or cooking spray and place more than medium heat. Drop batter by 1/4 cup onto skillet. Add toppings of choice. You may want to use a spoon to spread out the batter just a little bit, as pancake batter will be dense and you’ll desire these to cook thoroughly. It’s very important to prepare until bubbles show up on top as well as the edges are well cooked; this is thick batter and that means you want to ensure even cooking. Flip cakes and cook until golden brownish on underside, 2 moments. Clean skillet clean and repeat with an increase of melted butter or cooking spray and staying batter. You may need to reduce high temperature to moderate low. Makes 8 pancakes total. Acts: 4 people, 2 pancakes each.

Feel absolve to sub a flavored greek yogurt for the ordinary. You can even use whole unwanted fat or 2% yogurt.

This recipe is actually great with a few tablespoons of almond or peanut butter stirred in to the batter.

Go ahead and get adventurous and try throwing in several blueberries, chocolate potato chips or even granola to get more flavor.

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