Fluffy Quinoa Banana Pancakes
These simple gluten-free pancakes are easy and healthy enough to make everyday!
Servings: 12 pancakes
Calories: 74kcal
Ingredients
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- Pinch of sea salt
- 1 banana
- 1 large egg
- 1 1/2 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
Instructions
- Add oats, quinoa flakes, baking powder and salt into a blender. Pulse a few times until it resembles a flour.
- Add banana, egg, almond milk and vanilla, and blend until smooth.
- Heat and grease a pan over medium-low heat. Pour pancake batter directly from the blender container onto the pan. Cook pancakes until bubbles start to form on the top, 2 – 3 minutes. Flip and cook for another 1 – 2 minutes. Repeat until no batter remains.
- Serve pancakes and drizzle maple syrup if desired.
Video
Notes
How to store: Store leftover quinoa banana pancakes in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. They can be reheated in the microwave or toaster oven, warmed on the stovetop in a skillet, or baked in the oven at 350ºF for 10 minutes. If you’re using the oven method, set the pancakes on a sheet pan and cover it with foil to keep them from drying out.
Nutrition
Serving: 1pancake | Calories: 74kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Cholesterol: 13mg | Sodium: 47mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.8mg | Calcium: 59mg | Iron: 0.7mg