(Image: https://search.aol.com/aol/http:5C/www.vodkaandbiscuits.com5C/uploads5C/085C/5C/wp-content5C/20145C/3.jpg)FLASHBACK to my glittery university years: I remember sitting down with a plate of oatmeal or a peanut butter and strawberry jelly toasted British muffin and enjoying breakfast time while reading in our university breakfast time nook. I'd soak within the flavors for an excellent 30 minutes because at that time in my lifestyle, breakfast was a period I cherished. For some reason I am craving those incredibly long breakfast mornings again; mainly I want to recommit to producing enjoyable, healthy and creative morning meals - even though I'm the only one eating it. I find that while i take the time to prepare something, it in some way feels as pleasing and filling. I wanted to begin with pancakes (of course). Whipping up a batter of fluffy, flavorful banana pancakes can be something I've liked to do around the weekends. My go to pancake meals are often these banana cottage cheese proteins pancakes or greek yogurt pancakes because they offer great diet and proteins without weighing you down like a brick. This time I made a decision to switch up my pancake game with new flour I adore: Quinoa Flour! Quinoa flour is certainly gluten free of charge and quite amazing to work with in recipes. If you haven't yet tried it, give it a try! It's a little on the spendy aspect when it comes to gluten free of charge flours, but I find that it's worth the amount of money. Also, you'll be able to make my greatest gluten free delicious chocolate chip cookies - they've been a reader favorite for their chewy and soft texture. No seriously, I'm talking MELT IN YOUR MOUTH GOODNESS folks. But today we're talking about pancakes, so let's reach it… I made these based from my greek yogurt pancake recipe. The quinoa flour is incredibly fluffy and provides such a good texture to the final pancakes. They're naturally sweetened with banana and a touch of honey, that your batter demands since occasionally quinoa flour can be within the bitter aspect if used by itself. The recipe also uses greek yogurt and an egg for a good protein boost of 10g per serving! However I didn't have chocolates chips or blueberries inside your home to increase these pancakes, but I really do recommend giving those a go for a little extra flavor. You can even use vanilla greek yogurt instead of plain and miss the honey since the vanilla yogurt will likely have added sugar. Another smart way to best them is with just a little peanut butter. Up to you! P.S. I should also quickly point out that freezing these pancakes works well. It is possible to freeze or refrigerate and reheat them later on; I usually portion mine properly after that divide into plastic material baggies and freeze. Sometimes they just make for an easy weeknight dinner as well. No judgments right here. I recommend offering these almond or peanut butter on top and a fried egg privately to get a well-rounded breakfast time of over 15 grams of protein! If you get this to or anything else from Ambitious Kitchen make sure to label #ambitiouskitchen on Instagram so I can see your delicious masterpieces! Gluten Free, Protein-Packed Quinoa Flour Banana Pancakes Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Ingredients 1 large ripe banana, mashed 1 tablespoon honey 1/4 teaspoon almond extract 1 egg, slightly beaten Optional: blueberries or chocolate chips Instructions In large dish whisk jointly quinoa flour, baking powder, and baking soda; reserve. In a separate medium bowl beat banana, greek yogurt, eggs, honey, vanilla and almond draw out and almond milk until easy and well combined. Add wet elements to flour mixture and mix jointly. The batter will end up being very thick; consistency will vary predicated on which yogurt you used. Note: If you discover that it's WAY too dense (almost paste like), you can add inside a tablespoon or two even more milk until it really is smooth, but nonetheless thick. Lightly coat a big nonstick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. Add toppings of preference. You may want to use a spoon to spread out the batter just a little bit, as pancake batter is going to be dense and you'll desire these to cook thoroughly. It's very important to prepare until bubbles show up on top as well as the sides are well cooked; this is thick batter and that means you want to make sure even cooking. Turn cakes and prepare until golden brown on underside, 2 mins. Wipe skillet clean and do it again with more melted butter or cooking food spray and staying batter. You may want to reduce warmth to medium low. Makes 8 pancakes total. Serves: 4 people, 2 pancakes each. Feel free to sub a flavored greek yogurt for the ordinary. You can also use whole fats or 2% yogurt. This recipe is really great with several tablespoons of almond or peanut butter stirred in to the batter. Go on and get adventurous and try throwing in several blueberries, chocolate potato chips as well as granola to get more flavor.
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