Truth be told, I’ve never been a huge fan of pancakes. That is, until now! These are a huge hit in my household, despite the kids thinking they don’t like quinoa, they wolfed these down. These are super delicious, light and fluffy and packed full of good stuff. We’ve been eating them for breakfast, just because – and it’s Passover so we’re avoiding all things bread and cereals (along with a bigger list of foodstuff not relevant at breakfast time!). Have them for breakfast, brunch, lunch or dinner – whichever, whatever, however, they’re goooood.
Quinoa, Banana & Cinnamon Pancakes
Ingredients
- 100 g Quinoa Flakes
- 1 Banana, ripe
- 1 tbsp Ground Flaxseeds
- 2 1/2 tbsp Water
- 250 ml Almond Milk
- 1 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1 tbsp Maple Syrup
- Coconut Oil, to fry the pancakes
Instructions
For the Flax Egg
- Combine the ground flax seeds and water, stir and leave to thicken for 5 minutes.
For the Pancakes
- Throw all the ingredients together in a mixer and pulse until you reach a smooth batter-like consistency.
- Heat a frying pan on a medium heat, add enough coconut oil to coat the bottom of the pan. Place a ladle full of pancake mix in to the pan (I usually cook two pancakes at a time, it depends on the size of your pan), turn the heat down slightly to prevent burning.
- Wait until bubbles begin to appear all over before flipping the pancake (usually about 2 minutes) and cook the other side for a minute or so being sure there's enough oil.
- Stack on a plate and serve with an extra drizzle of maple syrup, some granola (my homemade recipe goes nicely!) and a sprinkling of berries.