Imagine a dream pancake: slightly crispy on the outside but light and fluffy on the inside, topped with fresh fruit and a drizzle of real maple syrup. Now, imagine that pancake made with healthier alternatives to white flour and sugar and naturally imbued with protein, fiber, and a subtle, nutty aftertaste. Drooling yet? Good news: These cleaned-up dream pancakes are 100% real, and you can make them tomorrow morning (or, you know, next weekend if you’re strapped for time). Sweetened with only natural sugar from bananas, they’re the perfect way to revamp a calorie-bombed brunch lineup. Makes 8 pancakes Pancakes ½ c quinoa flour ½ c white rice flour 2 tsp baking powder ½ tsp salt ½ tsp cinnamon 1 egg, lightly beaten 1 very ripe banana, mashed ¼ c + 1 Tbsp canola oil ¾ c unsweetened almond milk 2 tsp apple cider vinegar Topping 1 apple, cored and thinly sliced ¼ c toasted hazelnuts, roughly chopped 1 Tbsp extra virgin olive oil 1 pinch cinnamon 1 pinch nutmeg

  1. Mix quinoa flour, rice flour, baking powder, salt, and cinnamon in a large bowl.2. In a smaller bowl, lightly beat egg and then add banana, oil, almond milk, and apple cider vinegar.3. Add the wet ingredients to the dry ingredients, stir to combine and set aside for 10–20 minutes.4. Meanwhile, make the topping. Prepare olive oil in a small pan over medium heat. Add apple slices and auté until soft and caramelized. When they start to brown, add the hazelnuts, cinnamon and nutmeg. Cook 2 minutes more. Remove from the heat and cover to keep warm.5. In a large cast iron or stainless steel pan, prepare canola oil over medium heat. Allow pan to heat up for 5 minutes before adding batter.6. Using a ¼ cup measure, scoop batter onto pan, being careful not to crowd. Cook pancakes until the batter forms small bubbles, about 3–4 minutes. Flip and cook for another 1–2 minutes on the other side. Repeat until all batter is used. Keep the cooked pancakes warm by covering with foil or placing on an oven-safe dish inside a 200ºF oven.7. Serve warm with the apples and hazelnuts and finish with a drizzle of maple syrup. NUTRITION (per pancake with topping) 220 cal, 3 g pro, 19 g carb, 3 g fiber, 5 g sugars, 15 g fat, 1.5 g sat fat, 300 mg sodium