‘True patriotism springs from a belief in the dignity of the individual, freedom and equality not only for Americans but for all people on earth’ – Eleanor Roosevelt
To help you have a flipping fantastic 4thof July, I give you my newest and healthiest pancake recipe.
These are triple protein pancakes with quinoa, chia and oats. They are nice and sweet from a combination of the bananas and a little maple syrup. They are filling and low GI, releasing energy into the blood stream slowly and so keeping you fuller for longer. I didn’t think that cooked quinoa was an ingredient I’d be putting in pancakes, but they dissolve into the batter and no one can tell they are in there. They add a nice density to the pancake that makes it more satisfying than other pancakes that use high GI white flour and might leave you hungry in a few hours.
Ingredients
- 2 cups of pre-cooked quinoa
- 2 cups of oat flour
- 1 tbsp. baking powder
- 2 tsp cinnamon
- ½ tsp salt
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 cups almond milk (more if need to think the mixture)
- 2 tbsp chia seeds
- 2 ripe bananas
Method
- Soak the chia in enough water so it is just covered. Wait for it to thicken, approximately 5 minutes
- Add the quinoa, oat flour, baking powder, cinnamon and salt to a blender, mix but don’t blend till you add the wet ingredients
- Add the vanilla, maple syrup and almond milk. Blend.
- Add the chia mixture and pulse to combine
- Add the 2 bananas and blend until pureed into the mixture, i.e. no lumps
- At this point you want a thick but not stiff batter, like your typical pancake batter. If it is too stiff add more almond milk
- It may stiffen as you are cooking, due to the chia, add more almond milk, 1 tbsp at a time, at this point if needed
- Spoon around 2 tbsp for a medium pancake onto a hot pan, use the back of your spoon to spread out to a flat circle, cook until you see bubbles and the top side starts to stiffen
- Flip and cook the other side for 30 seconds or so
- Serve with maple syrup for extra sweetness
