These better-for-you banana quiona pancakes will blow your mind … but not your diet. Easy to make and perfect to freeze for a quick weekday breakfast. Top them with peanut butter for best results.
1. In a medium bowl, whisk together quinoa, flour, cinnamon, baking powder, and salt. In another medium bowl, whisk together egg whites, yogurt, milk, vanilla, and brown sugar until smooth. Add egg mixture to flour mixture and whisk to combine. Add pureed bananas and mix until just combined.
2. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter.
Makes about 10 pancakes. Top with peanut butter, maple syrup, fruit, or chocolate chips.
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Just made these this morning – and oh, so yummy! I used two whole eggs instead of just the egg whites and then added some yellow ground flax (1/4 C).
I found I had to spread the batter out quite a bit since the batter was a bit thick (too much flax?) to get them to cook evenly.
Such a WONDERFUL flavor – and I just know these will stick to my ribs all morning! Thanks for the recipe – it’s a keeper!! 
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