No banana left behind

Monday night as I was perusing the produce department at the grocery store, I caught something out of the corner of my eye on the “reduced to sell” shelf. Bananas! Lots and lots of ripe bananas, for $0.29/pound. I may have squealed, and then proceeded to load up my cart.

I scored 19 bananas for under $2.50. The checkout lady quizzically asked what my plan was for all of those bananas. I told her that besides banana bread, banana cake, and all things baked, I would be freezing them to use in smoothies, banana soft serve, and other treats. She was flabbergasted to learn that you could freeze bananas. I did my good deed for the day by letting her in on this well-known fact little secret.

When I woke up today (my day off) and saw a dreary nasty rainy day outside,

I knew I wanted to make a special breakfast. Though a reason for a special breakfast is never necessary, I felt especially compelled by the yucky weather.

I knew I had some leftover cooked quinoa in the fridge, and I had pancakes on the brain. Thus, Coconut Quinoa Banana Pancakes were born.

Coconut Quinoa Banana Pancakes

Adapted from Off Her Cork


  • 1 ½ C Cooked Quinoa
  • ½ C Whole Wheat Pastry Flour
  • ½ C Oat Flour
  • ½ tsp Baking powder
  • ½ TBSP Ground cinnamon
  • 1 very ripe banana
  • 1 ¼ C Unsweetened coconut milk
  • 2 TBSP Wheat Germ
  • 2 TBSP Ground Flax
  • 2 tsp Vanilla Extract


In a small mixing bowl, mash the banana, then add the coconut milk and vanilla extract. In a large mixing bowl, combine all other ingredients. Add the liquid mixture to the quinoa mixture. Stir just until everything is combined.

Heat a griddle over medium heat. Spray with cooking spray and drop pancake mixture by the spoonful onto the griddle. Cook for about 4 minutes on one side or until the middle starts to pop with air bubbles. Gently flip and allow to finish cooking on the other side, about another 3 minutes.

Makes 10 medium-sized pancakes.

These turned out so good. The quinoa added a great texture, and the banana gave just a hint of sweetness. I topped mine with Trader Joes Crunchy PB with flax (the best PB ever), some frozen raspberries that I thawed in the microwave, and a drizzle of maple syrup.

After I ate these three pancakes, I was still starving so I toasted another tiny pancake and ate that one too. I am blaming my ferocious appetite this morning on the fact that I worked out three times yesterday. I did a 75 min swim in the early morning, a 30 min strength training session during the day, and a speedy 7-mile run after work. I am loving getting back into the Ironman training groove and doing multiple workouts on most days. Mark my words because I may be singing a different tune a month or two from now.

I really wanted to do my first outdoor ride of the year today, but it looks like the weather is not going to cooperate and I will be chained to the bike trainer once more. I am riding outside on Friday and Sunday no matter what, so let’s hope Mother Nature can get with the program and give us some decent weather.

What is your favorite: pancakes, waffles, or french toast?

I love them all, but hold a special place in my heart for pancakes.



Filed under Cooking, Food, Triathlon

3 responses to “No banana left behind

  1. Mom

    I thought I saw your signature peanut butter under the raspberries!

  2. What a great idea to incorporate bananas! I’m glad that you liked them! 🙂

  3. My mouth is watering with those pancakes! A hot breakfast can totally change the dreary landscape!