A great, gluten free pancake recipe
Quinoa flour, banana, eggs and cinnamon make up this delicious, gluten free pancake recipe. I was pleasantly surprised with how flavorful they were and didn’t feel the need to add any syrup. As such, these pancakes work great to make ahead and grab for breakfast or snack on the road.
Why use quinoa flour?
Quinoa flour is a gluten-free wheat flour substitute. Ground into a fine powder, this nutty flour is high in protein and extremely versatile in baking and makes a great high-nutrient addition to smoothies.
Quick tip: Substitute for 1/4 amount regular wheat flour in recipes
1 ripe banana
1/3 cup Mike’s Mix Quiona Flour
1/4 tsp cinnamon
Put the banana in a bowl and mash with a fork
Add the eggs and mix until combined
Add the Quiona Flour and cinnamon to the banana mix and stir
Heat butter or oil over medium heat in a pan
Pour 1/4 cup of mixture into pan, cook for approximately 1 1/2 minutes, flip and cook for 1 minute. Pancake should be golden brown on both sides.