Hey, there! It’s been awhile.
I’m sorry I didn’t announce my hiatus, I didn’t really plan it. I kept thinking I would have time to blog tomorrow…the next day…maybe next week?
Are we still friends?
I had the busiest of summers! I got married (which involved a lot of DIY projects), bought a house (which involved a little bit of renos and a LOT of paint), packed/cleaned/moved, built a baby barn (storage shed), unpacked/rearranged, lugged things back and forth from house to barn/shed, AND, just to make sure I didn’t have too much downtime, I started a new job.
So now that all that craziness is behind me (mostly – there is still some painting and unpacking to do…) I
want need to get back on track with the blog!
Hopefully you all had a summer as busy and exciting as mine…and are now ready to get into your fall/back-to-school routines – and try something new!!
For those busy weekday mornings, why not have a batch of these made up ahead of time?
I can’t decide if these count as an unusual kind of pancake, or an unusual kind of cookie.
Or a hybrid. Pan-ookie?
I’ll just call them Pancake Cookies.
I found the recipe for these little guys at Including Cake!. The inspiration for the recipe was the blogger’s chewy chocolate quinoa cookies – she wanted to ‘up the health factor’ of the cookie recipe to make it a
more suitable breakfast creation.
I recommend you check out the cookies. I haven’t tried them (yet) but the look DEElicious!
The breakfast variety I have tried…and liked!
If it seems like I’m surprised, it’s because I am! I
hate strongly dislike bananas, but found the other ingredients in these pancake-cookies gave it enough other, yummier flavours that the banana was not very noticeable at all!
Quinoa Pancake Cookies
1 cup quinoa, cooked in almond milk
1 tsp chia or flax seeds
1/2 tsp cinnamon
1/2 tsp vanilla (optional)
3 tbsp gluten-free flour
pecans (optional, or substitute any favorite nut)
Mash banana in a bowl, then mix in all other ingredients, adding quinoa and flour last.
With moist palms, roll into balls and form into patties. Place on a baking sheet and press pecans into tops.
Bake at 350 degrees for 10 minutes, or until edges are golden.
Store in snack baggies and pair with fruit for a grab-and-go breakfast, or for a sit-down breakfast or snack, try them topped with applesauce or served with yogurt for dipping!