BANANA & QUINOA PANCAKES WITH VANILLA BEAN YOGHURT,
RASPBERRIES, MAPLE SYRUP AND BUCKINI’S
It seems I am on some kind of quinoa roll, but its such a versatile, healthy and filling grain! These are honestly the quickest and easiest pancakes to make and most importantly pretty delicious. This is what I made when I found myself with a banana that was a little too ripe and I really didn’t feel like making another banana bread.
This recipe uses Quinoa flakes which you can find pretty easily at any health food store and is pretty affordable too. If you don’t have any on hand feel free to substitute quick cooking oats instead.
I also bought some yummy “Buckini’s” which is activated caramelised buckwheat but again, use some chopped pecans/almonds/hazelnuts/muesli instead, it’s just nice to have a bit of crunch on top of your pancakes.
These should make you around 8 little pancakes which should be enough for 2-3 people!
FOR THE PANCAKES:
1 cup quinoa flakes
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
2/3 cup almond milk
1 egg, lightly beaten
1 slightly overripe banana
1 teaspoon ground flaxseed
2 tbsp coconut oil
*1 cup raspberries (if using frozen, just let them thaw out for an hour or so)
*Vanilla Bean yoghurt for dolloping ( I used the Barambah organic one because it’s amaaaaaazing!)
*Your favourite muesli/chopped nuts or buckinis (like I used here)
Mix the ground flaxseed, quinoa flakes, baking powder and salt in a medium bowl.
In another bowl, mash the banana, add the vanilla extract, almond milk and beaten egg and mix together.
Add the wet ingredients to the dry ingredients and stir until well combined.
Heat the coconut oil in a non-stick pan on medium heat, add in small scoops of the pancake mix, leaving enough room to allow each pancake to be flipped. Cook for about 3 minutes on each side or until each side is nice and golden.
Divide pancakes onto each plate, top with a dollop of Vanilla Bean yoghurt, a good handful of raspberries, drizzle with maple syrup and sprinkle your chosen crunch-factor on top.