Yeahhhh…about these pancakes. Last week I had a little extra time one morning and whipped up them up on a whim. They turned out pretty amazing, so I asked my Instagram followers if they wanted the recipe and the response was a clear “YES”.
These pancakes are perfectly fluffy and have a wonderful gingerbread flavor. They would be a great addition to Christmas morning breakfast.
With a quinoa flour base, these certainly aren’t your average pancakes. High in protein and fiber, these guys will keep you full for hours. And that’s a lot coming from me as I’m usually hungry every two seconds…
Quinoa Gingerbread Pancakes
2014-12-22 14:43:04
Serves 1
Light, fluffy gingerbread pancakes made from a quinoa flour base.
Prep Time
5 min
Cook Time
10 min
Ingredients
- 1/4 Cup Quinoa Flour
- 2 Tablespoons Coconut Flour
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Cloves
- 1/2 Teaspoon Cinnamon
- Dash of Sea Salt
- 1/4 Teaspoon Baking Soda
- 1/2 Banana, Mashed
- 1 Teaspoon Honey
- 1 Egg
- 1/4 Cup Unsweetened Almond Milk
- 1 Tablespoon Molasses
Instructions
- Prepare a pan with non-stick spray, and begin warming over medium-low heat.
- In a medium bowl mix quinoa flour, coconut flour, ginger, cloves, cinnamon, sea salt and baking soda with a whisk until combined.
- In a small bowl, whisk together banana, egg, honey, almond milk and molasses.
- Add wet ingredients to dry ingredients and whisk until ingredients are combined and a smooth batter forms.
- Scoop approximately 1/4 cup of batter per pancake into pan and cook for ~3 minutes or until bubbles form. Gently flip and cook for another 1-2 minutes.
- Repeat with remaining batter.
- Serve warm, top as desired.
Notes
- I served these pancakes with a side of apple slices sautéed in coconut oil and cinnamon.
The Balanced Berry https://www.thebalancedberry.com/
