Banana Quinoa Pancakes

These Banana Quinoa Pancakes have become something of a legend in our house. I first stumbled upon the idea while trying to find creative ways to use leftover cooked quinoa and make breakfast a bit healthier without sacrificing the weekend pancake tradition. Honestly, I was skeptical. Quinoa in pancakes? It sounded… earthy. But the first time I flipped those golden rounds, smelling the sweet aroma of banana mingling with a subtle nutty scent, I knew I was onto something. My kids, usually pancake purists, devoured them without question, asking for seconds. My partner, who appreciates a healthier start, loved the added protein and fiber that kept us full longer than regular pancakes. They are surprisingly light, fluffy despite the hearty quinoa, naturally sweetened by the ripe bananas, and boast a uniquely satisfying texture. They feel wholesome yet indulgent, the perfect compromise for a delicious and nourishing breakfast or brunch that the whole family genuinely enjoys. They’ve replaced our standard recipe, and now, weekend mornings often start with the request: “Are you making the special banana pancakes?”

Ingredients

• 1 cup Cooked Quinoa (cooled): Preferably plain, well-rinsed before cooking. This adds structure, moisture, protein, and a subtle nutty flavour. Ensure it’s completely cooled to prevent cooking the eggs prematurely.
• 1 cup All-Purpose Flour (or Gluten-Free Blend): Provides the primary structure for the pancakes. You can substitute with whole wheat flour (for extra fiber, may result in denser pancakes) or a 1:1 gluten-free baking blend containing xanthan gum for a gluten-free version.
• 2 medium Ripe Bananas: The riper, the better! They provide natural sweetness, moisture, and binding, reducing the need for excessive added sugar. Mash them well until mostly smooth with a few small lumps remaining.
• 2 large Eggs: Act as a binder, add richness, protein, and help with leavening, contributing to a fluffier texture.
• 1 cup Milk (Dairy or Non-Dairy): Provides liquid for the batter consistency. Whole milk, low-fat milk, almond milk, soy milk, oat milk, or cashew milk all work well. Adjust slightly depending on batter thickness.
• 2 tablespoons Maple Syrup or Honey (optional): Adds a touch of extra sweetness. You can adjust the amount based on the ripeness of your bananas and personal preference, or omit it entirely.
• 2 tablespoons Melted Butter or Coconut Oil (plus more for cooking): Adds flavour, richness, and helps prevent sticking. Coconut oil complements the banana flavour nicely.
• 1 tablespoon Baking Powder: The primary leavening agent, crucial for making the pancakes rise and become light and fluffy. Ensure it’s fresh for best results.
• 1 teaspoon Vanilla Extract: Enhances the overall flavour profile, complementing the banana and quinoa.
• ½ teaspoon Ground Cinnamon (optional): Adds warmth and depth of flavour that pairs beautifully with banana.
• ¼ teaspoon Salt: Enhances all the other flavours and balances the sweetness.

Instructions

1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour (all-purpose or gluten-free blend), baking powder, ground cinnamon (if using), and salt. Whisking helps distribute the leavening agent evenly, ensuring fluffy pancakes. Set aside.
2. Prepare the Wet Ingredients: In a separate medium-sized bowl, mash the ripe bananas thoroughly with a fork until mostly smooth. Some small lumps are perfectly fine.
3. Combine Wet Ingredients: To the mashed bananas, add the cooled cooked quinoa, eggs, milk, melted butter (or coconut oil), maple syrup (or honey, if using), and vanilla extract. Whisk everything together until well combined. Ensure the quinoa is evenly distributed throughout the wet mixture.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the large bowl containing the dry ingredients. Gently fold the ingredients together using a spatula or wooden spoon. Mix just until combined – a few lumps are okay! Overmixing develops the gluten (in regular flour) and can lead to tough, dense pancakes. The batter should be relatively thick but pourable. If it seems too thick, add another tablespoon or two of milk. If too thin, add a tablespoon of flour. Let the batter rest for 5-10 minutes. This allows the flour to hydrate and the baking powder to activate, contributing to a fluffier result.
5. Heat the Griddle/Pan: Place a non-stick skillet, griddle, or frying pan over medium heat. Add a small amount of butter or coconut oil (about ½ teaspoon) and swirl to coat the bottom. The pan is ready when a drop of water sizzles immediately upon contact. Adjust heat as needed – medium is usually ideal. Too high, and the outside will burn before the inside cooks; too low, and they won’t brown properly.
6. Cook the Pancakes: Pour or scoop the batter onto the preheated griddle, using approximately ¼ to ⅓ cup of batter per pancake, depending on your desired size. Leave some space between pancakes for easy flipping.
7. Flip the Pancakes: Cook for about 2-4 minutes on the first side. You’ll know it’s ready to flip when bubbles start forming and popping on the surface, and the edges look set and slightly dry. Carefully slide a spatula underneath and flip the pancake.
8. Cook the Second Side: Cook for another 2-3 minutes on the second side, or until golden brown and cooked through. The center should feel slightly firm when gently pressed.
9. Repeat: Remove the cooked pancake and place it on a plate or wire rack (placing them on a wire rack in a warm oven – around 200°F or 90°C – helps keep them warm and prevents sogginess while you cook the remaining batter). Add a little more butter or oil to the pan as needed between batches. Repeat steps 6-8 until all the batter is used.
10. Serve: Serve the Banana Quinoa Pancakes immediately with your favourite toppings.

Nutrition Facts

• Servings: Makes approximately 10-12 medium pancakes (Serving size: 2-3 pancakes)
• Calories: Approximately 250-350 kcal per serving (estimated, will vary based on specific ingredients like flour type, milk, added sweetener, and serving size).
• Protein: These pancakes offer a good boost of protein compared to traditional versions, primarily from the quinoa and eggs, aiding in satiety.
• Fiber: Contains a significant amount of dietary fiber from the quinoa, banana, and potentially whole wheat flour (if used), supporting digestive health.
• Potassium: Bananas are a great source of potassium, contributing to the overall nutrient profile of these pancakes, important for heart health and fluid balance.
• Complex Carbohydrates: Quinoa provides complex carbohydrates, offering sustained energy release compared to refined flour pancakes.
• (Potentially) Gluten-Free: If made with a certified gluten-free flour blend and certified gluten-free quinoa, these pancakes are suitable for those with celiac disease or gluten sensitivity.

(Note: Nutritional values are estimates and can vary widely based on specific ingredients, brands, portion sizes, and optional additions.)

Preparation Time

• Prep time: Approximately 15-20 minutes (includes gathering ingredients, mixing batter, and allowing it to rest).
• Cook time: Approximately 20-25 minutes (cooking pancakes in batches).
• Total time: Approximately 35-45 minutes from start to finish. This makes them feasible for a special weekend breakfast or even a slightly more involved weekday treat if you prep ingredients ahead.

How to Serve Banana Quinoa Pancakes

These versatile pancakes pair well with a wide array of toppings, allowing for customization based on preference and occasion. Here are some delicious ways to serve them:

• Classic Comfort:
  • A pat of butter (dairy or plant-based) melting over the warm stack.
  • A generous drizzle of pure maple syrup.
  • A dusting of powdered sugar for visual appeal and extra sweetness.
• Fruity & Fresh:
  • Sliced fresh bananas to echo the pancake flavour.
  • A handful of fresh berries (blueberries, raspberries, strawberries).
  • Warm fruit compote (like berry or apple cinnamon).
  • Sliced peaches or mango when in season.
• Creamy & Rich:
  • A dollop of Greek yogurt or regular yogurt (plain or vanilla) for tang and extra protein.
  • A spoonful of whipped cream (dairy or coconut cream) for indulgence.
  • A smear of nut butter (peanut, almond, cashew) for healthy fats and protein.
  • A drizzle of melted dark chocolate or chocolate sauce.
• Nutty & Crunchy:
  • Toasted chopped nuts (walnuts, pecans, almonds).
  • A sprinkle of seeds (chia seeds, flax seeds, pumpkin seeds, sunflower seeds).
  • Toasted coconut flakes.
  • A sprinkle of granola for added texture.
• Savory Twist (Less Common but Possible):
  • While naturally sweet, you could potentially pair them with a side of bacon or sausage for a sweet-and-salty combination.
  • A dollop of ricotta cheese could bridge the sweet and savory gap.
• Presentation:
  • Stack them high (3-4 pancakes per stack).
  • Arrange toppings artfully over the top and around the plate.
  • Serve immediately while warm for the best texture and flavour.

Additional Tips for Perfect Banana Quinoa Pancakes

1. Use Very Ripe Bananas: The darker and spottier the bananas, the sweeter they are. This maximizes natural sweetness, allowing you to reduce or omit added sugars like maple syrup or honey, making the pancakes healthier and more flavourful.
2. Ensure Quinoa is Cooled: Using hot or warm quinoa can start to cook the eggs in the batter prematurely, affecting the final texture. Allow cooked quinoa to cool completely to room temperature or even chill it slightly in the refrigerator before adding it to the wet ingredients.
3. Don’t Overmix the Batter: This is a golden rule for most pancake recipes, including this one. Mix the wet and dry ingredients just until combined. A few lumps are perfectly fine and actually desirable. Overmixing develops gluten (if using regular flour) and deflates air bubbles, resulting in tough, flat pancakes instead of light and fluffy ones.
4. Let the Batter Rest: Allowing the batter to sit for 5-10 minutes before cooking gives the flour time to fully absorb the liquid and allows the baking powder to activate, creating gas bubbles that contribute significantly to a fluffier pancake texture.
5. Control the Heat: Cook pancakes over consistent medium heat. If the heat is too high, the outside will brown or burn before the inside is cooked through. If it’s too low, the pancakes won’t develop a nice golden colour or cook efficiently. Adjust the heat as needed throughout the cooking process.
6. Grease the Pan Lightly: Use just enough butter or oil to prevent sticking. Too much grease can make the pancakes oily and prevent even browning. A light coating, reapplied lightly between batches if necessary, is ideal. A non-stick pan is highly recommended.
7. Know When to Flip: Look for the signs: bubbles forming across the surface and beginning to pop, and the edges looking set and slightly dry. Flipping too early can lead to a messy disaster; flipping too late can result in a burnt side. Patience yields the best results. Aim for only one flip per pancake.
8. Keep Pancakes Warm: To serve everyone warm pancakes simultaneously, preheat your oven to its lowest setting (around 200°F or 90°C). Place a wire rack on a baking sheet and transfer cooked pancakes to the rack in a single layer. This keeps them warm without making them soggy (which can happen if stacked directly on a plate).

Frequently Asked Questions (FAQ)

Q1: Can I make these Banana Quinoa Pancakes gluten-free?
A1: Absolutely! This recipe adapts very well to being gluten-free. Simply substitute the all-purpose flour with your favourite 1:1 gluten-free baking flour blend (one that contains xanthan gum is usually best for binding). Also, ensure your cooked quinoa is certified gluten-free if cooking for someone with celiac disease, as cross-contamination can sometimes occur during processing. The texture might be slightly different but still delicious.

Q2: Can I use quinoa flour instead of cooked quinoa?
A2: While you can use quinoa flour, this specific recipe is designed for the texture and moisture provided by cooked quinoa grains. Substituting directly with quinoa flour would significantly alter the batter’s consistency and liquid requirements, and the final texture would be quite different (likely denser and possibly more crumbly). It would require reformulating the recipe. Stick with cooled, cooked quinoa for the intended result.

Q3: Can I make the batter ahead of time?
A3: It’s generally best to cook the batter shortly after mixing and resting (within about 30 minutes). The baking powder starts activating as soon as it’s mixed with liquid, and its leavening power diminishes over time. Making the batter too far in advance (e.g., overnight) will likely result in flatter, denser pancakes. You can pre-mix the dry ingredients and the wet ingredients (except the baking powder, add it just before combining wet and dry) separately and store them covered in the fridge overnight, then combine just before cooking.

Q4: How do I store leftover Banana Quinoa Pancakes?
A4: Leftover pancakes store well! Let them cool completely to room temperature. Then, store them in an airtight container or resealable bag in the refrigerator for up to 3-4 days. Place pieces of parchment paper between layers if stacking to prevent sticking.

Q5: Can I freeze these pancakes?
A5: Yes, these pancakes freeze beautifully, making them great for meal prep. Cool the pancakes completely. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once solid, transfer the frozen pancakes to a freezer-safe airtight container or zip-top bag, separating layers with parchment paper. They can be frozen for up to 2-3 months.

Q6: How do I reheat leftover or frozen pancakes?
A6: You have several options for reheating:
* Toaster/Toaster Oven: This is often the best method for retaining crisp edges. Reheat refrigerated or frozen pancakes until warmed through.
* Microwave: Place pancakes on a microwave-safe plate and heat in 20-30 second intervals until warm. They might become slightly softer with this method. Cover loosely with a damp paper towel to retain moisture.
* Oven: Preheat oven to 350°F (175°C). Place pancakes in a single layer on a baking sheet and heat for 5-10 minutes until warm.
* Skillet: Reheat briefly in a lightly greased skillet over medium-low heat.

Q7: My pancakes turned out dense, not fluffy. What went wrong?
A7: Several factors could cause dense pancakes:
* Overmixing: Mixing the batter too much develops gluten and knocks out air. Mix only until combined.
* Old Baking Powder: Baking powder loses its potency over time. Check the expiration date and ensure it’s fresh.
* Batter Too Thick/Thin: Incorrect batter consistency can affect fluffiness. Adjust liquid/flour slightly if needed.
* Not Resting the Batter: Skipping the resting step means the baking powder doesn’t get a head start on creating bubbles.
* Heat Too Low: Cooking too slowly can sometimes lead to less rise. Ensure medium heat.

Q8: Can I add other mix-ins to the batter?
A8: Yes, you can customize these pancakes further! Gently fold in mix-ins after combining the wet and dry ingredients. Good options include:
* Chocolate chips (mini or regular)
* Blueberries (fresh or frozen – don’t thaw frozen berries first)
* Chopped nuts (like walnuts or pecans)
* Shredded coconut
* A dash of nutmeg or cardamom along with the cinnamon.
Avoid adding too many mix-ins, as it can weigh down the batter. About ½ cup total should work well.