Quinoa Pancakes - Elvis Style

Quinoa Pancakes - Elvis Style

A few posts back, when I made those Mini Brownie Trifles  I told you guys that Namaste Foods had sent me a few products to review.  In the Trifle post I used their Organic Brownie Mix which was fantastic.  

In this post I used their Quinoa Flour to make pancakes. But not just any humdrum pancakes; these pancakes are fit for a King paying homage to Elvis and those infamous peanut butter, banana, and bacon sandwiches he used to love so much. 

But back to that quinoa flour.  I found Namaste brand to have a superfine texture that blended easily into the batter and a nutty flavor that worked well in this recipe.  

Quinoa is a super-food with nutritional benefits that crush the competition among other grains.  But it does have it's own distinct flavor which could make people shy away from using it in their baked goods.  

Since these pancakes contain bananas, peanut butter, and vanilla which are all pretty strong flavors in their own right the quinoa blended nicely into the recipe with no strange taste. 

You're going to love these pancakes.

To check out the Namaste website click HERE.

Quinoa Pancakes - Elvis Style

Prep time: 10 min

Cook Time: 5-10 min per batch

Servings:  Makes (9)  4 inch pancakes

Ingredients

• 1 cup quinoa flour (I used Namaste Brand)
• 1 tbsp psyllium husk powder
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup peanut butter (64 grams, melted)
• 1 ½  large ripe bananas, mashed (the other ½ for garnish)
• 1 cup milk
• 1 egg, beaten
• 1 teaspoon pure vanilla extract

Ingredients for Garnish

• ½ banana sliced
• crispy bacon crumbled
• ⅓ cup melted peanut butter

Video Tutorial: 

Instructions

1. Whisk together quinoa flour, psyllium husk powder, baking powder, and salt then set aside.
2. In another bowl combine the melted peanut butter, mashed bananas, milk, beaten egg and vanilla extract.
3. Mix the liquid ingredients until well combined and add the dry mixture then stir until you’ve got a homogeneous batter with a thick consistency.
4. In a large greased non-stick skillet over a medium low heat, ladle in scant ¼ cup measures. 
5. Allow the pancakes to cook low and slow for 3-4 minutes or until the tops begin to dry out and small bubbles begin to form then flip the pancakes and let them cook for a couple of minutes on the second side or until they are a light golden brown.
6. Remove from the pan and serve stacked with crispy bacon, banana slices and a drizzle of melted peanut butter.