Name: Strawberry banana quinoa pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup dry quinoa, rinsed; 1/2 cup water; 3.5 oz ripe banana, peeled; 5 large egg whites; 2 tbsp vanilla whey protein powder, certified gluten-free; 1/2 tsp baking powder; 1/2 tsp vanilla extract; 3/4 tsp ground cinnamon; 1/4 tsp salt; 8 olive oil cooking sprays; 5 oz fresh strawberries, sliced; 1 tsp lemon juice

Instructions

Prep 20 min · Cook 20 min

Combine the rinsed quinoa and water in a small pot over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it cool for 5 minutes.
Add the cooked quinoa, banana, egg whites, protein powder, baking powder, vanilla extract, half the cinnamon, and the salt to a blender. Blend on high for 1 minute until the batter is completely smooth. Let it rest for 5 minutes to thicken.
In a small bowl, combine the sliced strawberries, lemon juice, and the remaining cinnamon. Mash a few of the strawberry slices with a fork to release their juices, creating a light syrup. Set aside.
Heat a 12-inch nonstick skillet over medium-low heat and coat with cooking spray. Pour about 1/3 cup of batter per pancake to make two 4-inch rounds. Cook for 3 to 4 minutes until the edges are dry and bubbles cover the surface. Carefully flip with a thin spatula and cook for 2 minutes more until the centers are springy. Set aside and repeat with the remaining batter and more cooking spray. Done when springy and set in the center.
Stack the four pancakes on a plate. Spoon the strawberry mixture and any juices from the bowl over the top.

Nutrition

Ingredients

Instructions

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