Chocolate Chip Banana Quinoa Pancakes
I really need to start eating better.
Case in point, we have not only surpassed the 100 day mark, I’m pretty sure we’ve recently passed 90 days until the wedding. This past long weekend, we also managed to eat through an entire Japanese cheesecake. (Both events were not related).
I say “we” but you all know better. Trevor had a slice, maybe two. I couldn’t help it though. I discovered a fantastic new bakery on Spadina Avenue, (near China Town) and the cheesecakes were on sale for $3.50. Having paid double this price the last time I had Japanese cheesecake, I couldn’t pass it up. This was Friday and the cheesecake was non-existent by Sunday night.
So when Monday morning rolled around, I was feeling the sluggish affects of a cheesecake hangover. I stumbled bleary-eyed into the kitchen and the first thing I saw resting on the counter was my big bag of quinoa. Normally I would have made my usual breakfast quinoa, but since it was the last day of my long weekend, I wanted to make something special. Enter guilt-free chocolate chip banana quinoa pancakes!
These pancakes were a fantastic cure for my cheesecake-fused hangover. Fluffy and moist from the bananas, wholesome and nutty from the quinoa, and the perfect amount of chocolate chips to satisfy my constant sweet tooth. Trevor even gave me a thumbs up before quickly devouring his portion.
Take that, cheesecake!
Chocolate Chip Banana Quinoa Pancakes
- 1 cup cooked quinoa
- 3/4 cup whole wheat pastry flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large egg whites
- 1 individual sized vanilla yogurt (100g)
- 2 tbsp milk (I used almond milk)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 large ripe bananas, mashed
- 1/4 cup mini chocolate chips
- In a large bowl whisk together quinoa, flour, cinnamon, nutmeg, baking powder, and salt. Set aside.
- In a separate bowl, mix together egg whites, yogurt, milk, maple syrup and vanilla extract. Make a well in the flour mixture and add egg mixture. Stir until just combined.
- Gently fold in mashed bananas and mini chocolate chips.
- Begin to preheat your pan or skillet to medium heat. Apply butter or non-stick cooking spray if required.
- Ladle out 1/4 cup of batter onto the heated pan and flip when the pancake has bubbles on the surface. Cook until the other side is brown.
- Remove from heat and serve immediately with your choice of toppings.
Recipe adapted from Ambitious Kitchen
The chocolate pancake is of nice and fantastic one. Thanks. CLickrecipe
Love the recipes…but any chance of giving a nutrition breakdown? Carbs are my enemy
Hi, thanks for stopping by! You are the first person to request a nutritional breakdown of one of my recipes and as I’ve never posted this information before, I don’t really know what kind of resources to use or how to go about posting this information. I will look into it, but I’m not sure if I can promise this right away. Thanks!
Wow this recipe, looks so yummy.
Do you know if the recipe works using whole eggs (whites and yolks) if the yogurt is reduced? I hate wasting eggs which tends to happen when I seperate them for recipes. Thanks! 🙂
I’m not sure if reducing the yogurt and using whole eggs works – you are welcome to try however I cannot guarantee the same results. Best of luck! 🙂
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I just made a GF version of these (also a what-i-had-in-the-fridge version)! They are so yummy, hearty, and thick. I prefer a thick pancake, so these were just what I was looking for. Here’s what I did if any other gf-ers are curious:
–Subbed 1/4 oat, 1/4 buckwheat, 1/4 tapioca starch, and 1 tsp xanthan gum for the WW flour.
–Omitted the spices because I REALLY don’t like cinnamon or nutmeg. –Used 2 medium eggs in place of the whites.
–Used 1/2 cup 1% milk with a little vinegar instead of the yogurt.
–Used 1 tbsp. sugar in place of the maple syrup.
They turned out really great. Thanks so much for a yummy breakfast recipe!
Thanks for sharing, I’m glad they turned out! 🙂
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