1

Rinse 1 cup of quinoa under cold water. Combine it with 2 cups of water in a pot, bring it to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes until the quinoa is fluffy and water is absorbed.

2

In a large bowl, mash 2 ripe bananas until smooth.

3

Add in the 2 eggs, 1 cup of milk, and 1 teaspoon of vanilla extract to the mashed bananas and mix until well combined.

4

In a separate bowl, combine 1 cup of cooked quinoa, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.

5

Gradually add the dry ingredients to the banana mixture, stirring just until combined.

6

Heat a non-stick skillet over medium heat and add 1 tablespoon of cooking oil.

7

Pour about 1/4 cup of the batter onto the skillet and cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for an additional 2 to 3 minutes until golden brown.

8

Repeat with the remaining batter, adding more oil to the pan as necessary.

9

Serve warm, optionally topped with sliced bananas, maple syrup, or your favorite fruit.

4

• Add chocolate chips for sweetness.
• Mix in nuts like walnuts or pecans for crunch.
• Top with yogurt and fresh berries for a delicious finish.

• Ensure quinoa is well-drained after cooking to avoid soggy pancakes.
• Use very ripe bananas for the best flavor and sweetness.
• Cook pancakes on medium-low heat to ensure they cook through without burning.

• fat: 5g
• fiber: 3g
• sugar: 5g
• protein: 8g
• calories: 210
• carbohydrates: 36g

These pancakes provide a good balance of carbohydrates and protein while being naturally sweetened, making them an excellent option for an energizing breakfast.

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