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Ingredients15 m servings 95 cals
Original recipe yields 17 servings (17 pancakes)
- 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.
- Cook's Note:
- Substitute soured milk for the buttermilk if preferred.
Per Serving: 95 calories; 3.3 g fat; 13 g carbohydrates; 3.5 g protein; 23 mg cholesterol; 215 mg sodium. Full nutrition
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