Pumpkin Quinoa Pancakes!

So last week I decided to make breakfast for dinner and try out the second recipe from my quinoa recipe book. It used quinoa flour which I have never seen before and lots of pumpkin! ;) They were not what I expected, but they were still good, the quinoa flour made them smell a bit strange…but since they had cinnamon and nutmeg and pumpkin in them and I topped them with lots of real maple syrup and butter they were still yummy. They would have been even better with whip cream ;) Here is the link from the cookbook. Quinoa 365: The Everday Superfood. by Patricia Green and Carolyn Hemming

Quinoa Pumpkin Pancakes:

1 1/2 cups quinoa flour

1/4 cup paked brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground allspice

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt

1 3/4 cups buttermilk or sour milk

1 cup pumpkin puree

2 large eggs

2 tbsp vegetable oil

Measure the flour, sugar, baking powder,soda, allspice, cinnamon, ginger and salt in a large bowl. Mix well. Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add the flour mixture and stir until just blended.

Spray  cooking oil or grease a large nonstick frying pan and place on medium heat. When hot, pour 1/4 cup portions of batter into the pan. Pancakes will be ready when you begin to observe bubbles and the underside turns brown. Flip and cook for another 20-30 seconds until the center springs back when pressed.

 

One thought on “Pumpkin Quinoa Pancakes!

  1. I think I usually buy Dreyers and soemmites they have it seasonally at Baskin Robbins. I’m sure Trader Joe’s will come out with an amazing pumpkin ice cream, especially since I no longer live near one. How I miss that store. I used to shop there weekly when I lived in Southern California but there are none in Florida ridiculous!

Leave a Reply

Your email address will not be published. Required fields are marked *

*