FLASHBACK to my glittery university years: I remember sitting down having a bowl of oatmeal or a peanut butter and strawberry jelly toasted British muffin and enjoying breakfast time 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 time I cherished.
For reasons uknown I am craving those incredibly long breakfast mornings again; mainly I want to recommit to producing enjoyable, healthy and creative morning hours meals – even if I’m the only person eating 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 certainly something I’ve liked to do over the weekends. My head to pancake dishes are usually these banana cottage cheese protein pancakes or greek yogurt pancakes because they provide great nutrition and proteins without weighing you down such as a brick.
This time around I made a decision to switch up my pancake game with new flour I enjoy: Quinoa Flour! Quinoa flour is definitely gluten free of charge and pretty amazing to utilize in recipes. In the event that you haven’t yet tried it, give it a try! It’s just a little around the spendy aspect when it comes to gluten free of charge flours, but I discover that it’s worth the money. Also, you’ll be able to make my best gluten free chocolates chip cookies – they are a reader preferred because of their chewy and smooth texture. No significantly, I’m talking MELT IN THE MOUTH AREA GOODNESS folks.
But today we’re talking about pancakes, so let’s reach it…
I made these based off of my greek yogurt pancake recipe. The quinoa flour is extremely fluffy and adds such a good texture to the final pancakes. They’re normally sweetened with banana and some honey, that your batter demands since sometimes quinoa flour could be around the bitter aspect if used alone. The formula also uses greek yogurt and an egg for a nice protein boost of 10g per serving!
However I didn’t have delicious chocolate chips or blueberries inside your home to add to these pancakes, but I really do recommend giving those a go for a little extra flavor. You can even make use of vanilla greek yogurt instead of plain and miss the honey because the vanilla yogurt will likely have added glucose. Another great way to best them has been just a little peanut butter. Your decision!
P.S. I will also quickly talk about that freezing these pancakes works well. It is possible to freeze or refrigerate and reheat them later; I usually portion mine properly then divide into plastic baggies and freeze. Sometimes they just make for an easy weeknight dinner as well. No judgments right here. I recommend offering these almond or peanut butter on top and a deep-fried egg privately for a well-rounded breakfast of over 15 grams of protein!
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Gluten Free of charge, Protein-Packed Quinoa Flour Banana Pancakes
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 remove and almond milk until soft and well combined. Add wet ingredients to flour mix and mix collectively. The batter will end up being very dense; consistency will change predicated on which yogurt you used. Note: If you find that it is WAY too thick (almost paste like), you can include within a tablespoon or two more milk until it is smooth, but still heavy.
Lightly coat a large non-stick skillet or griddle with butter or cooking spray and place more than medium heat. Drop batter by 1/4 glass onto skillet. Add toppings of preference. You may want to work with a spoon to spread out the batter only a tiny bit, as pancake batter will be thick and you’ll wish them to cook thoroughly. It’s very important to cook until bubbles appear on top as well as the edges are well cooked; this is heavy batter and that means you want to make sure even cooking. Turn cakes and cook until golden brown on underside, 2 a few minutes. Wipe skillet clean and do it again with an increase of melted butter or cooking food spray and staying batter. You may want to reduce heat to moderate low. Makes 8 pancakes total. Acts: 4 people, 2 pancakes each.
Feel absolve to sub a flavored greek yogurt for the simple. You can even use whole unwanted fat or 2% yogurt.
This recipe is actually great with several tablespoons of almond or peanut butter stirred in to the batter.
Go on and obtain adventurous and try throwing in a few blueberries, chocolate chips as well as granola for more flavor.
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