(WFXR) — We are gearing up for our heart-healthy week at WFXR News ahead of the American Heart Association’s Lynchburg Heart Walk on Saturday.
To help us get “heart-healthy” for the big day, WFXR News’ Amanda Kenney cooked up a hearty breakfast with Centra’s executive chef, Timothy Schoonmaker.
Here are the ingredients you’ll need to make 12 quinoa banana pancakes, which are both gluten-free and protein rich:
- 1 cup of quinoa flour
- 1 teaspoon of baking powder
- ¼ teaspoon of baking soda
- ¾ cup of Greek yogurt
- 1 banana, mashed
- 1 tablespoon of honey
- 1 teaspoon of vanilla extract
- ¼ teaspoon of almond extract (if desired)
- 1 egg, beaten
- ¼ cup of almond milk
- Blueberries, chocolate chips, or other fruit, if desired
In a large bowl, mix together the flour, baking powder, and baking soda. Then, in a separate bowl, combine banana, yogurt, eggs, honey, vanilla, almond extract, and milk until smooth (or combined).
Add the wet ingredients to the dry ingredients, whisking them well, until combined. If the batter is too thick, you can add more of the almond milk.
Preheat your griddle to 325 degrees and either spray with nonstick coating or use coconut (or olive) oil. Then, scoop small amounts of batter onto the skillet and cook.
Once bubbles appear on one side, the pancakes are ready to flip. The total process should take about two to three minutes per side.
Afterward, top your pancakes with the desired toppings and enjoy!
As you eat your heart-healthy breakfast, keep in mind that you can still sign up to join us for the Lynchburg Heart Walk digital experience.
The opening ceremonies for the event start at 9:30 a.m. on Saturday, April 17 on Facebook. Then, you can walk, bike, hike, run, or kayak wherever you are at 10 a.m.