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Quinoa Pumpkin Pancakes
Sweet pumpkin and delicate autumn spices make this recipe enjoyable any day of the year or a special treat for any occasion. Reprinted with permission from Quinoa 365 – the Everyday Superfood, by Patricia Green and Carolyn Hemming
Recipe type: Breakfast
Serves: 17 pancakes
Ingredients
- 1-1/2 cups quinoa flour
- ¼ cup packed brown sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1¾ cups milk
- 2 tablespoons white vineger
- 1 cup pumpkin purée
- 2 large eggs
- 2 tablespoons cottonseed or safflower oil
- Maple syrup
- ½ cup toasted pecans
- Whipped cream (optional)
Instructions
- Measure the flour, sugar, baking powder, soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well. Whisk together the milk, vinegar, pumpkin, eggs and oil in a medium bowl. Add to the flour mixture and stir until just blended.
- Spray with cooking oil or grease a large nonstick frying pan and place on medium heat. When hot, pour ¼-cup portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20 to 25 seconds until the center springs back when pressed. If the pancakes buckle when sliding the spatula under the pancake, lightly oil the pan again for the next pancakes. Serve with maple syrup, pecans and whipped cream (if using). Makes about 17 pancakes.
Photo credit: Quinoa 365 – the Everyday Superfood, by Patricia Green and Carolyn Hemming (Whitecap)
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