These thin, ﬁber-rich pancakes are baked in the oven, keeping your stovetop free for other dishes. Top with sliced bananas and other fruit, plus a drizzle of warm maple syrup.
Active time: 20 minutes
Total time: 30 minutes
1 cup cooked quinoa
½ cup all-purpose ﬂour
¼ cup whole-wheat ﬂour
¼ teaspoon salt
1 ripe banana, well-mashed
1 large egg
1 tablespoon unsalted butter, melted, plus more for greasing the pan
½ cup milk
2 tablespoons maple syrup, plus more for serving
- Preheat oven to 425ºF.
- In a medium bowl, stir together quinoa, all-purpose ﬂour, whole-wheat ﬂour, and salt. In another medium bowl, whisk mashed banana, egg, melted butter, milk, and syrup until smooth.
- Combine egg mixture and ﬂour mixture and whisk together.
- Generously butter two baking sheets. Drop the batter, 2 tablespoons at a time, on the baking sheets to form pan- cakes, leaving at least an inch between them.
- Bake for 10 minutes. Flip pancakes and bake 2-3 more minutes, until edges are lightly brown. Serve pancakes warm with extra maple syrup.
Per serving: calories 62, fat 1 g, protein 2 g, carbohydrates 11 g, dietary ﬁber 1 g, sugar 2 g
This recipe is nut-free, soy-free, and vegetarian.