Quinoa and Almond Flour Banana Pancakes
 
Prep time
Cook time
Total time
 
Gluten and diary free banana pancakes made with quinoa and almond flours. Pairs nicely with sliced bananas, almond butter and a touch of maple syrup.
Author:
Recipe type: Breakfast
Serves: 6-8
Ingredients
  • 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)
Directions
  1. Heat skillet over slightly less than medium heat (4 out of 10). As skillet is heating, begin mixing pancakes.
  2. Whisk together mashed banana, beaten eggs, almond milk and brown sugar.
  3. 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.
  4. 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.**
  5. Serve immediately with desired toppings.
Notes
*For a dairy free option, choose dairy free chocolate chips.
**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.
Recipe by Breezy Bakes at https://www.breezybakes.com/quinoa-and-almond-flour-banana-pancakes/