These were a total spur of the moment “I have stuff that’s going bad, and I should probably make something!” recipe.
I had made a quinoa dinner earlier in the week that I’ll hopefully post soon (practically a one pot easy meal!) So…why am I posting this before that? was that good!! And more importantly…THAT EASY! Oh, and should I mention-HEALTHY?!
Because this was that good!! And more importantly…THAT EASY! Oh, and should I mention-HEALTHY?!
When it’s a trifecta, I know I should blog it! Ok, when it’s a trifecta, and I actually take pictures, I know I should blog it 🙂
What you need… (makes 20 mini pancakes or 10 medium)
- One overripe banana
- One cup cooked quinoa
- 2 eggs
- 2 tablespoons unsweetened Almond Milk
- 1/8 teaspoon vanilla extract (optional)
What you need to do…
- Mash the banana, add everything else, and mix a lot (baby got back! ok, nevermind…)
She’s usually up for being my baking assistant, but not always the willing photography assistant. Totally understandable since it was first thing in the morning 🙂 Above are Tablespoon mini pancakes for Maya, which she’s flipping (and are pictured stacked later)
Below are the 1/4 cup pancakes that I ate (as well as a few of her mini ones :)).
The mini ones were easier to photograph, and….could she be a better assistant???!!
Just for kicks, I entered everything into VeryWell.com. If you eat the entire batch, it’s less than 500 calories and has 20 grams of protein! Honestly, they were so filling, I ate half the batch myself, and then worked out. I was totally satisfied until lunch! Normally, I eat a lot more of-to be honest…processed calories usually, and am not as satisfied. Lesson to be learned. But, let’s be real. This was super simple, easy, and quick to do, but…it wasn’t as quick as grabbing something with no clean up. I GET IT! I’ll let you know if they toast well haha.
|Serving Size 1 (423g)|
|Per Serving||% Daily Value*|
|Total Fat 13.6g||21%|
|Saturated Fat 2.9g||15%|
|Trans Fat 0g|
|Total Carb 66.9g||22%|
|Dietary Fiber 8.2g||33%|