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Ingredients15 m servings 95
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 13 3.5 23 215 Full nutrition
ReviewsRead all reviews 2
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 flo...