Quinoa Flour Pancakes
It’s New Years Day and I have so much fire in my belly for 2021.
I watched Love Actually last night until midnight, all the while planning my breakfast like a food-crazed addict. A New Year always makes me reflect on the one that was and the one that will unfold. Diet wise I still have a long way to go when it comes to balancing my carbs and protein options during the day. I also need to choose my treats wisely because last year’s lockdown saw my exercise routine lessen, my workload increase and chocolate and condensed milk binging happening on the regular.
Food is my comfort but if I’m not careful it will become my undoing again. I believe that healthy is not just about healthy eating. It’s about fueling and re-fueling your body correctly.
These pancakes consists of 1 carb, 1 1/2 protein, 1 full portion of fruit, 3 fats and honey.
The quinoa pancake has more of a crumb than a refined floured pancake texture. It’s best quality is its fluffiness. You will be surprised by it and the taste. It does not, at all, taste like quinoa.
Ingredients for 1
1/3 cup quinoa flour (I use white quinoa flour from Pick n Pay)
1 egg (Vegan options: Mix flaxseed meal/chia seeds - 1:3 tbsp. Let it rest for 10 minutes before using)
1/4 tsp bicarb mixed into 1 ripe banana
1 tsp baking powder
3 tbsp xylitol (can omit)
1 tsp peanut butter
2 tbsp oat milk
Method
Blend all of the ingredients above in a blender for 1 minute exactly. Don’t mix it afterwards.
In a pre-heated pan on medium heat, spray it with Spray-And-Cook and drop in a little under 1/4 of the batter into the pan.
Let it cook for 2-3 minutes on the one side. Cover with a lid while it bakes.
Flip and cook for about 1 minute.
Serve with drizzles of 1 tsp honey mixed with any nut butter of your choice. I added some extra fruit to the top. Don’t be tempted to add cream to this dish. The fat content is high already. Rather opt for a fat free yoghurt mixed with some berries if you find the pancakes too crumbly.
