This recipe is delicious any day of the year thanks to the sweet pumpkin and delicate autumn spices! If preferred, top with whipped cream, pecans, and maple syrup before serving.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 17 |
| Yield: | 17 pancakes |
Ingredients
- 1 ½ cups quinoa flour
- ¼ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 1 ¾ cups buttermilk
- 1 cup pumpkin puree
- 2 eggs
- 2 tablespoons vegetable oil
- cooking spray
Instructions
- 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.
- Substitute soured milk for the buttermilk if preferred.
Nutrition Facts
| Calories | 95 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 215 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
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
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!!