Pumpkin Quinoa Pancakes Recipes

PUMPKIN QUINOA PANCAKES

Pumpkin Quinoa Pancakes image

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

Ingredients

1 ½ cups quinoa flour
¼ cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground ginger
1 ¾ cups buttermilk
1 cup pumpkin puree
2 eggs
2 tablespoons vegetable oil
cooking spray

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

Pumpkin Quinoa Pancakes image

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

Ingredients

1 ½ cups quinoa flour
¼ cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground ginger
1 ¾ cups buttermilk
1 cup pumpkin puree
2 eggs
2 tablespoons vegetable oil
cooking spray

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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