2 Ratings
  • 5 star values: 2
  • 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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Ingredients

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

Directions

  • 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; 3.3 g total fat; 23 mg cholesterol; 215 mg sodium. 13 g carbohydrates; 3.5 g protein; Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/23/2017
Very delicious pancakes. The recipe is right on as far as quantity and execution. Quinoa and pumpkin are a nice combination of flavors. I topped them with whipped cream and maple syrup yum!!

Most helpful critical review

Rating: 5 stars
08/23/2017
Very delicious pancakes. The recipe is right on as far as quantity and execution. Quinoa and pumpkin are a nice combination of flavors. I topped them with whipped cream and maple syrup yum!!
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/23/2017
Very delicious pancakes. The recipe is right on as far as quantity and execution. Quinoa and pumpkin are a nice combination of flavors. I topped them with whipped cream and maple syrup yum!!
Rating: 5 stars
10/08/2018
These were better than I expected and my family loved them! I made a few changes. I used 3/4 cup plain flour and 1 cup almond flour. I added an extra tablespoon of brown sugar (since almond flour is so bland) and added about 3/4 tsp. pumpkin pie spice. The eggs were extra large and I used a few more tablespoons of buttermilk since the batter is so thick. I think any oil would work and I used melted coconut oil. These will appear almost burned when done because of how dark the batter is when fried. They take more than twice as long to cook on a medium hot griddle as regular pancakes as I cooked them side by side. These were lucious with real maple syrup and whipped cream. It s a keeper