Try these tasty pancakes on weekend and freeze some for the week for a quick and easy breakfast or after school snack.

Ingredients:

for 4 servings

  • 2 ripe bananas
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup quinoa flakes or oat flakes
  • 1 teaspoon cinnamonBanana Pancakes

Instructions:

  1. Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in quinoa flakes and cinnamon.
  2. Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
  3. Garnish your pancakes with your favorite toppings! I used banana slices, chopped walnuts & maple syrup.
  4. *Note: Use ½ cup for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup to yield 6 smaller pancakes.
  5. Enjoy!