Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
17
Yield:
17 pancakes
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Ingredients

17
Original recipe yields 17 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger together in a large bowl.

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  • 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.

Nutrition Facts

95 calories; protein 3.5g; carbohydrates 13g; fat 3.3g; cholesterol 22.9mg; sodium 215.4mg. Full Nutrition
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