Isn’t it so nice to meet a new friend? Especially when you can tell that you will be friends for a long time? You know those people you meet where you just know there is a connection and you feel like they will be a part of your life forever?
I met a new friend the other day. Her name was quinoa flour. Yes, we will be friends for a very long time.
I was very hesitant to use this so called quinoa flour.
Back in the beginning stages of my gluten free baking when I was frantically trying to bake gluten free cupcakes for Braelyn’s birthday party, I ran into this recipe that said I could make “the most amazing and delicious” chocolate cupcakes using cooked quinoa. They were not good. They were very not good. They were bad!
Ever since I have shied away from quinoa flour thinking that it might produce a similar product. I am happy to say I was wrong.
I finally decided that baking with a flour, rather than the cooked quinoa, would be a much more logical choice.
I have had such success experimenting with various other flours (except garbanzo bean flour; do not ever use garbanzo bean flour in anything, yuck!) that I figured why not give quinoa a second chance. Everybody, or thing, deserves a second chance, right?
Since Braelyn has been on a pancake kick, meaning every morning she asks me to make pancakes, I figured I could experiment with some different flavors and flours. I ended up with a perfectly light and fluffy Quinoa and Almond Flour Banana Pancake. Okay, I guess I ended up with more than just one, so pancakes that is.
These pancakes pair perfectly with some slice bananas, creamy almond butter, and a touch of maple syrup. And just for kicks I added some mini chocolate chips to the batter. Why not start your day off with chocolate? You know that was Braelyn’s request. Chocolate on anything with that kid!
The great thing about these pancakes is not only are they gluten free, but they are actually dairy free too. So those of you who have dairy issues, these pancakes are just for you. Either omit the chocolate chips or throw in some dairy free chocolate chips.
Either way these pancakes are nothing short of delish. Now get mixing, flipping, stacking and snacking!
- 1 ripened banana, mashed well (about ½ cup)
- 2 eggs, beaten
- ¾ cup almond milk (original flavor)
- 1½ tablespoons brown sugar
- ½ cup finely ground almond flour
- ½ cup quinoa flour
- ¼ cup potato starch
- ¾ teaspoon xanthan gum
- ¾ teaspoon salt
- 3 teaspoons baking powder
- ¼ cup mini chocolate chips (optional)*
- Almond butter, sliced bananas and maple syrup for toppings (optional)
- Heat skillet over slightly less than medium heat (4 out of 10). As skillet is heating, begin mixing pancakes.
- Whisk together mashed banana, beaten eggs, almond milk and brown sugar.
- In a separate smaller bowl, stir together almond flour, quinoa flour, potato starch, xanthan gum, salt and baking powder. Dump dry ingredients into wet ingredients and mix until fully incorporated. Fold in chocolate chips.
- Spray skillet with nonstick cooking spray. Drop about ¼ cup of batter, spreading to make circular, for each pancake. Allow to cook about 3 minutes until bubbled and cooked on edges. Flip pancakes and cook for about 1½ to 2 minutes more until cooked through.**
- Serve immediately with desired toppings.
**Gently poke the pancake with finger or spatula. You should not hear any squish sound of raw batter in the center. If not fully cooked continue flipping each additional minute until done so you do not overbrown the outside of the pancakes.
Have you heard of anyone having success with using something to substitute for the egg? And btw, this is your anthem friend and that is not my picture – lol!
I’m not sure about the egg substitute. I’ve heard that a teaspoon of ground flaxseed mill mixed with a tablespoon of water can replace an egg. If you try it, let me know!