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

Instructions

Prep 20 min · Cook 20 min

Because oats contain gluten, combine rice and water in a small pot over high heat. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let rest for 5 minutes.
While the rice cooks, combine sliced strawberries, lemon juice, and half the cinnamon in a small bowl. Mash a few slices with a fork to release juices and set aside.
Add the cooked rice, banana, egg whites, protein powder, baking powder, vanilla extract, rest of the cinnamon, and salt to a blender. Blend on high for 1 minute until smooth, then let rest for 5 minutes to thicken.
Heat a 12-inch nonstick skillet over medium-low heat and coat with cooking spray. Pour about 1/4 cup of batter per pancake to make four rounds. Cook for 4 minutes until bubbles appear and edges are dry. Flip and cook for 2 minutes more until springy. Done when the centers are springy, 160°F in the thickest part.
Stack the four pancakes on a plate and spoon the prepared strawberry mixture over the top.

Nutrition

Ingredients

Instructions

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