Nothing to get me back to the blog like an AM Northwest morning!
Today I spent some time with Dave and we made one of my favorite quinoa recipes: quinoa banana pancakes. (Man, I love him. He is so bright and happy – and always a joy to stand beside and cook with.) Last summer I told you about these and how to make them with fresh peaches… but, since we’ve yet to hit the summertime bounty, banana is what seems to be making an appearance most often in my kitchen these days.
These little patties have no added sugar, can be made gluten free (just use gluten free flour), and taste great fresh out of the pan with a little maple syrup, or cold as a little mid-day snack.
I have a whole batch sitting in my fridge right now and, when the hunger strikes, I nibble on a couple with a big bottle of water and keep running through my day.
Here’s what you’ll need:
2 cups precooked quinoa
1 heaping cup of smashed bananas (or other fresh fruit)
1/4 cup flour
1 TBSP organic raw honey (optional)
1 tsp vanilla extract
1 tsp baking powder
TO MAKE: Whisk your eggs together and pour the eggs into a bowl with the precooked quinoa. Add your smashed banana, vanilla extract, flour, and baking powder. Stir together until evenly incorporated… and then fry in a butter coated pan on medium heat about 3 minutes on each side. Patties should be golden brown when done!
BY THE WAY – WANT TO COOK WITH ME?
If you’re in the Portland area, I’ll be hosting a “Quinoa: Breakfast to Dinner” class at Whole Foods Bridgeport on March 30. Connect with me on FB, Twitter, or on Instagram for more details to follow this week. SPACE WILL BE LIMITED!
Thanks for being here with me…