Ingredients:
2/3 Cup Quinoa Flakes
1/4 Cup Oats
2 oz Low Fat Cream Cheese - Softened
1 Ripe Banana
1 Egg
1/2 Cup Almond Milk
1/4 Cup Walnuts -Chopped
1 Tablespoon Psyllium Husk
1/2 teaspoon Vanilla Extract
1 teaspoon Cinnamon Honey - Or 1 teaspoon Honey and 1/4 teaspoon Cinnamon
2/3 Cup Quinoa Flakes
1/4 Cup Oats
2 oz Low Fat Cream Cheese - Softened
1 Ripe Banana
1 Egg
1/2 Cup Almond Milk
1/4 Cup Walnuts -Chopped
1 Tablespoon Psyllium Husk
1/2 teaspoon Vanilla Extract
1 teaspoon Cinnamon Honey - Or 1 teaspoon Honey and 1/4 teaspoon Cinnamon
Directions:
Mix together cream cheese, ripe banana, egg, vanilla extract and honey in a mixer on medium high. Add all the remaining ingredients into the mixing bowl, except for the chopped walnuts, and thoroughly combine. When the mixture looks like lumpy batter, fold in the walnuts by hand. Drop pancake batter in mounds onto an oiled pan or skillet on medium heat. Cook pancakes for approximately 3 minutes each side or until they are thoroughly cooked and browned.
Mix together cream cheese, ripe banana, egg, vanilla extract and honey in a mixer on medium high. Add all the remaining ingredients into the mixing bowl, except for the chopped walnuts, and thoroughly combine. When the mixture looks like lumpy batter, fold in the walnuts by hand. Drop pancake batter in mounds onto an oiled pan or skillet on medium heat. Cook pancakes for approximately 3 minutes each side or until they are thoroughly cooked and browned.
Makes 2 to 3 Servings Banana Walnut Quinoa Pancakes