Pumpkin Quinoa Pancakes Recipes
PUMPKIN QUINOA PANCAKES
Sweet pumpkin and delicate autumn spices make this recipe enjoyable any day of the year! Serve with maple syrup, whipped cream, and pecans if desired.
Provided by capricious
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 17
Number Of Ingredients 12
Steps:
- Mix quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger together in a large bowl.
- Whisk buttermilk, pumpkin puree, eggs, and oil together in a separate bowl. Pour over quinoa flour mixture; stir just until batter is blended.
- Preheat a large nonstick skillet over medium heat; spray with cooking spray. Pour 1/4 cup batter into the skillet. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and continue cooking until the center springs back when pressed, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 13 g, Cholesterol 22.9 mg, Fat 3.3 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 215.4 mg, Sugar 5.4 g
PUMPKIN QUINOA PANCAKES
Sweet pumpkin and delicate autumn spices make this recipe enjoyable any day of the year! Serve with maple syrup, whipped cream, and pecans if desired.
Provided by capricious
Categories Whole Grain Pancakes
Time 15m
Yield 17
Number Of Ingredients 12
Steps:
- Mix quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger together in a large bowl.
- Whisk buttermilk, pumpkin puree, eggs, and oil together in a separate bowl. Pour over quinoa flour mixture; stir just until batter is blended.
- Preheat a large nonstick skillet over medium heat; spray with cooking spray. Pour 1/4 cup batter into the skillet. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and continue cooking until the center springs back when pressed, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 13 g, Cholesterol 22.9 mg, Fat 3.3 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 215.4 mg, Sugar 5.4 g
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- In a medium bowl combine quinoa, flour, baking powder, spices and salt. In another medium bowl stir together egg, pumpkin, milk and maple syrup until thoroughly combined. Add egg mixture to flour mixture and fold together.
- Coat a large skillet (or griddle) with non-stick spray and heat over medium-high. Scoop approx. 1/4 cup batter per pancake into skillet and cook approx. 3 min on each side. ( you may need to work in batches depending on the size of your skillet or griddle). Serve with maple syrup and pecans (or toppings of your choice) .
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- Beat together pumpkin, milk, eggs, oil and vanilla. Add the dry ingredients into the bowl and stir together to form a batter. Fold in the quinoa if desired.
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