Blueberry Banana Quinoa Skillet Cakes

Holy breakfast, there's a lot going on here.

I had a hankering for blueberry pancakes this past weekend but wanted to try something a little different. I came across this Saveur recipe and fell in love. Remixed with some banana in the batter and pan fried banana slices on top, I'm pretty sure we locked eyes after the first bite and realized we were in pancake heaven. I think I'll be adding this to my running list of brunch ideas for when we have guests.

Blueberry Banana Quinoa Skillet Cakes
serves 4

½ cup quinoa, rinsed
½ cup water for cooking
2 cinnamon sticks
2 ½ cup all-purpose flour
2 ½ cup whole wheat flour
4 tbsp sugar
2 tbsp baking powder
2 tbsp baking soda
1 tsp salt
1 over-ripe banana, mashed
2 cups buttermilk
2 cups whole milk
4 eggs
2 cups blueberries, fresh or frozen
fresh blueberries for serving
1 under-ripe banana, cut into slices
1/2 tablespoon butter, for bananas
granola, for serving

In a saucepan over medium-high heat, bring the quinoa to a boil with 1/2 cup water and cinnamon sticks. Reduce heat to low and cook for 10 minutes, until water has absorbed. Set aside to cool and discard cinnamon sticks. Whisk the flours, sugar, baking powder, baking soda and salt. In a large mixing bowl combine the mashed banana with buttermilk and whole milk. Add eggs one at a time and beat thoroughly until combined. Mix in the quinoa. Pour dry ingredients in and stir until just combined.

Pour the batter, about 1/2 cup at a time into a greased skillet over low-medium heat. Add blueberries and cook until bubbles form on the surface and pop, about 3 minutes. Flip and cook the remaining side. Repeat with remaining batter.

Meanwhile, in a small skillet over medium heat, melt the 1/2 tablespoon butter. Add banana slices and cook until golden brown and flip. Continue cooking on other side. Top pancakes with banana slices, granola and maple syrup. 

*note for frozen blueberries: take them out just before you need them and rinse thoroughly. Pat dry with a paper towel, and lightly coat with a sprinkle of flour. This will reduce the bleeding that tends to happen with frozen berries.