- 1 cup quinoa flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup nonfat plain greek yogurt (vanilla is fine)
- 1 large ripe banana, mashed
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 egg, slightly beaten
- 1/4 cup unsweetened almond milk, plus more if necessary
- 3 – 4 tbsp peanut butter (any nut butter would work
- Pure maple syrup to serve
- Your favorite jam to top
- In large bowl whisk together quinoa flour, baking powder, and baking soda; set aside. In a separate bowl beat banana, greek yogurt, eggs, honey (agave or maple would work just as well), vanilla and almond extract and almond milk until well combined.
- Add wet ingredients to flour mixture and mix together. The batter maybe very thick; it may vary on the yogurt used. If it’s almost paste like), add in a tablespoon more of milk ( the mixture should not be too runny but still thick) Fold in the peanut butter
- Lightly coat a large nonstick skillet or griddle with butter and place over medium heat. Drop batter by 1/4 cup onto skillet. You can use a spoon to spread out the batter just a tiny bit, as pancake batter will be thick and you’ll want them to cook thoroughly. It’s very important to cook until bubbles appear on top and the edges are well cooked.
- Flip cakes and cook until golden brown on the underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter. You may need to reduce the heat.
- To serve: Stack your finished pancakes, top with a dollop of jam, drizzle with pure maple or agave syrup. Enjoy!