Quinoa Plantain Pancakes (Vegan, Gluten-Free, Dairy-Free)

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These quinoa plantain pancakes are super easy to prepare. Just one blender needed with 3 key ingredients, plus some optional spices and rising agents! They’re dairy-free, gluten-free, vegan, super fluffy, and delicious!

Further Food Nutritionist Commentary:

Plantains are an excellent source of complex carbs, with each serving providing 6g of fiber! The surprising source of those 12g of protein per serving is the quinoa! We never associate starches with protein but quinoa is an excellent source of plant based protein, containing all of the essential amino acids!


By Liz Lederman

Quinoa Plantain Pancakes (Vegan, Gluten-Free, Dairy-Free)

  • Prep Time: 5 minutes
  • Cook Time: 5-10 minutes
  • Servings: 2

Ingredients

1 cup quinoa, uncooked
1 ripe plantain (or large banana)
1 and 1/4 cups non-dairy milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 tablespoon apple cider vinegar (or lemon juice)
1 teaspoon coconut oil, for cooking
Optional: 1 tablespoon pure maple syrup

Instructions

  1. Throw the uncooked quinoa seeds to the blender and blend for a few seconds until it turns into flour
  2. Peel and chop the plantain and add it to the blender with non-dairy milk, vanilla, cinnamon, and maple syrup (if using) and blend until smooth. You want the mixture to have a thick doughy consistency, but still be pourable. If it’s too thick, add a tiny splash of milk or water and blend again
  3. Mix in the baking powder and vinegar (or lemon juice) and stir with a spatula or spoon to combine. Do not overmix!
  4. Heat coconut oil in a large non-stick pan over medium-low. Add about 1/4 cup of the batter to form a pancake. Let it cook for 1-2 minutes until bubbles form on top. Flip and cook for another 1-2 minutes on the other side. Repeat until all the batter is used. Serve warm and enjoy!
Throw the uncooked quinoa seeds to the blender and blend for a few seconds until it turns into flour Peel and chop the plantain and add it to the blender with non-dairy milk, vanilla, cinnamon, and maple syrup (if using) and blend until smooth. You want the mixture to have a thick doughy consistency, but still be pourable. If it’s too thick, add a tiny splash of milk or water and blend again Mix in the baking powder and vinegar (or lemon juice) and stir with a spatula or spoon to combine. Do not overmix! Heat coconut oil in a large non-stick pan over medium-low. Add about 1/4 cup of the batter to form a pancake. Let it cook for 1-2 minutes until bubbles form on top. Flip and cook for another 1-2 minutes on the other side. Repeat until all the batter is used. Serve warm and enjoy!

Nutrition Information

Per Serving: Calories: 373; Total Fat: 7 g; Saturated Fat: 1 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 136 mg; Potassium: 882 mg; Carbohydrate: 68 g; Fiber: 6 g; Sugar: 4 g; Protein: 12 g

Nutrition Bonus:

Vitamin C: 9%; Vitamin A: 13%; Iron: 47%; Calcium: 33%

 

Want Pancakes With A Protein Punch? Try Adding Our Collagen Peptides!

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