Banana Quinoa Cakes

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I love cooking a bunch of quinoa for the week and using it in different ways. Sweet or savory these satisfying seeds add texture, protein and a bit of personality to any dish. I prefer tri colored quinoa because it keeps a great firm texture. For me the brown gets too mushy.

This recipe makes 4 small/medium cakes

• 1 Banana

• 2 Eggs

• 1/2 Cup Cornmeal or Almond Flour

• 1 tsp Baking Powder

• Pinch of Salt

• Cooked Quinoa

• Honey or Maple Syrup for the drizzle

Instructions:

Combine banana and eggs in blender or food processor and blend until smooth. Pour in bowl and add, cornmeal/flour, salt and baking powder. Stir to combine (batter will be loose) and start cooking cakes just like normal pancakes. I like to sprinkle the cooked quinoa on the top of the pancake while the underside is cooking. I do this so when you flip the cake the quinoa has a chance to hit the pan directly and get extra toasty. Yum!

Cook until golden brown on both sides then drizzle and top with whatever you like. These cakes are fun and easy and are a good use for that squishy banana. The quinoa packs some protein making it a great breakfast to start any day. Enjoy!