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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


  1. Preheat oven to 425ºF.
  2. 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.
  3. Combine egg mixture and flour mixture and whisk together.
  4. 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.
  5. Bake for 10 minutes. Flip pancakes and bake 2-3 more minutes, until edges are lightly brown. Serve pancakes warm with extra maple syrup.
Makes 22 pancakes

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.


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