Quinoa Flour Banana Pancakes

I’ve been using more gluten-free flours lately, as I find they provide some interesting flavors and are often packed with complete sources of protein.
Quinoa flour is an excellent example of this, and makes for a great flour to use while making pancakes. I’ve added some caramelized bananas to the recipe here for some added sweetness!

Serves: 12 small pancakes

Print Pin

Quinoa Flour Banana Pancakes

I’ve been using more gluten-free flours lately, as I find they provide some interesting flavors and are often packed with complete sources of protein.

Quinoa flour is an excellent example of this, and makes for a great flour to use while making pancakes. I’ve added some caramelized bananas to the recipe here for some added sweetness!

Serves: 12 small pancakes

Ingredients

• 1.5 cups quinoa flour
• 1 cup whole milk
• 1 whole egg
• 2 Tbsp sunflower seed oil (for the batter)
• 1 Tbsp white granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp ground cinnamon
• 1 tsp vanilla extract
• 2 tsp sunflower seed oil (for caramelizing the banana)
• 2 ripe bananas (peeled and cut in half)
• 4 Tbsp butter (for cooking the pancakes)
• 20 whole pecans (roughly chopped, for serving)
• Confectioner’s sugar (for serving)
• Warm maple syrup (for serving)

Instructions 

• In a large mixing bowl, combine the quinoa flour, whole milk, egg, sunflower seed oil, white granulated sugar, baking powder, baking soda, ground cinnamon, and vanilla extract.
• Mix until the pancake batter ingredients are fully incorporated, and set the batter aside.
• In a nonstick or stainless steel pan, add two teaspoons of sunflower seed oil, and increase the heat to medium-high.
• Peel the ripe bananas, and cut them in half lengthwise.
• Caramelize the split bananas in the hot oil until golden-brown on the bottom.
• Remove the caramelized bananas from the pan, and cut them into thin slices.
• Set the caramelized banana slices aside for later.
• When you are ready to cook your pancakes, add a small quantity of butter to a nonstick pan, and increase the heat to medium.
• When the butter is melted and bubbling, add a small scoop (roughly ¼ cup) of pancake batter to the pan per pancake.
• Add a few slices of the caramelized banana on top of the pancake batter.
• Allow to cook on the first side until bubbles form (roughly 2-3 minutes), and then flip and cook on the other side until both sides are golden-brown in color.
• Repeat the process with the remaining pancake batter and caramelized bananas.
• When you are ready to serve, top with the chopped pecans, confectioner’s sugar, and warm maple syrup.
• Serve warm.

Notes

The batter needs to sit for about ten minutes to thicken up while you prepare the garnishes and remaining ingredients.