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Gluten-Free Rhubarb and Banana Pancakes

30 May 2022

By: Jessie Morgan 

This gluten-free breakfast recipe is made with Miski Good Foods’ unique quinoa and cassava flour pancake mix. It is fully plant-based, packed with protein, and an excellent meal for sharing. With a touch of Sacha Inchi butter, a Peruvian superfood, you’ll be sure to sneak in a healthy dose of omegas and fiber to this sweet meal!  

In a northern country like Canada, we often don’t eat enough locally-sourced produce. Once winter passes, it is such a treat to be able to enjoy fruit and vegetables in their freshest form.  Here, rhubarb typically marks the beginning of our most abundant harvest season. This makes our Fresh Rhubarb and Banana Pancakes recipe the perfect healthy family-friendly breakfast idea for late spring!

Makes: 12 medium pancakes (4 servings) 

Prep time: 5 minutes 

Cook time: 18 minutes 

 

Ingredients: 

 

Topping: 1 cup sliced rhubarb

 

Directions: 

  1. In a small saucepan on medium heat, add the chopped rhubarb, sugar and water. Allow the rhubarb to soak up the sugar – about 4 minutes – and remove from heat.  
  2. In the meantime, mash the banana in a large bowl until smooth or with a few chunks. With a whisk, add in the pancake mix, plant milk, maple syrup, Sacha Inchi butter, vanilla extract, cinnamon and salt, and form into batter. When it’s ready, whisk in the rhubarb mix as well. 
  3. On medium low, heat a large pan or griddle with ½ tbsp of the vegetable oil to start. Drop ½ cup of batter in the pan at a time to form pancakes. Top each pancake with some sliced rhubarb. Cook until small bubbles form in the pancakes, about 3 minutes. Flip and cook the other side until golden, about 3-4 more minutes. Repeat with remaining batter, adding more oil before a new batch of pancakes are added to the pan. 

 

Tip: to save time if you don’t have a large griddle, use 2-3 pans at a time!

 

Serve with maple syrup, walnuts, cashews, banana, fresh berries, peanut butter, or something else! 

 

Be sure to tag #MakingWithMiski & @miskigoodfoods if you share this recipe on social media. Enjoy!