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Pumpkin Quinoa Pancakes

Rated as 5 out of 5 Stars
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

15 m servings 95
Original recipe yields 17 servings (17 pancakes)

Directions

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  1. Mix quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger together in a large bowl.
  2. Whisk buttermilk, pumpkin puree, eggs, and oil together in a separate bowl. Pour over quinoa flour mixture; stir just until batter is blended.
  3. 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.

Footnotes

  • Cook's Note:
  • Substitute soured milk for the buttermilk if preferred.

Nutrition Facts


Per Serving: 95 calories; 3.3 13 3.5 23 215 Full nutrition

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Reviews

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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...

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!!