Sunday is our family day, which means we have a little bit of a leisurely start to the day. With a bit more time our go to breakfast on Sunday mornings is pancakes. I love them, Justin loves them and Reece, well let’s just say we often can’t believe he can eat that many pancakes.
As a nutritionist, I always try my best to create the healthiest meals I can taking into account the nutrients we all need for optimum health and well being. As vegetarians, I make a conscious effort to include grains which are protein rich and also provide an array of minerals. Quinoa fits this bill perfectly. And so today, I share with you our Sunday morning pancake recipe – quinoa banana cinnamon pancakes.
Quinoa Banana Cinnamon Pancakes
1/2cup quinoa, rinsed well
2/3cup short grain brown rice or millet
2 tbsp lemon juice
1 cup almond, rice or hemp milk
1 tbsp apple cider vinegar
1 tbsp olive oil
1/4tsp sea salt
1 tsp baking soda
2 tbsp brown rice flour
1 medium banana
1 tsp cinnamon
Soak the grains over night in water in separate bowls. Add 1tbsp of lemon juice to each bowl.
Next morning rinse the grains in colander and place in blender. Pre heat skillet
Combine milk of choice with apple cider vinegar, add to blender and blend until smooth. With blender running add olive oil, sea salt, baking soda, brown rice flour, banana and cinnamon. Blend until well combined.
Using a ladle, add batter to skillet, when batter bubbles on top, flip pancake and cook other side.
Keep pancakes warm on the oven while you cook the rest. And then serve with maple syrup and enjoy!
Leftover pancakes can be stored in the fridge or frozen individually. For a quick breakfast remove from fridge or freezer and pop them in the toaster.
***I have also made these pancakes using pureed pumpkin instead of a banana, absolutely delicious.
Do you have a special Sunday morning family breakfast?