Healthy Pancakes

November 3, 2013
 
So I decided to try out these bad boys the morning after completing Tough Mudder. I was craving something filling after completing a 5 hour intense work out the day before but didn’t want to face dive into fried potatoes or waffles. These quinoa and flaxseed pancakes were not only SO delicious but they were so filling! I only finished one out of the 3 and saved the other 2 for breakfast the following two days. They are not as healthy for you as celery but they are definitely a healthy alternative to a regular brunch and contain only good ingredients!
 
  
 
 What you will need:
-1 1/2 cup of quinoa flour
-1/2 cup of flaxseed
-2 eggs
-1/4 of coconut or almond milk
-1 tablespoon of vanilla
-1 tablespoon of baking power
-1 tablespoon of baking soda
-1 cup of carob chips (similar to chocolate chips)
– 1 smashed banana
 
 
Instructions
1. Place quinoa flour,  oats, flaxseed, almond milk, and eggs in a bowl and mix at a fast pace.
2. Add the baking powder, soda, smashed banana salt, and optional sweetener and spices/flavorings.
3. The batter will be quite thick. Pour the batter onto a griddle that has been pre-heated over medium (to medium-low) heat into desired pancake size.
4. Cook until the pancake starts to appear dry and is golden brown underneath. Flip the pancake and continue cooking until completely done and golden brown on both sides.
5. Serve with berries and Greek yogurt or your desired toppings of choice. I used natural organic syrup.

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