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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.