Quinoa Pumpkin Pancakes
By MJH
This is a great way to take the bitter taste out of quinoa flour. Preheat oven to 215 degrees.Roast Quinoa-Flour crop-wholelifestyle Line two large, rimmed cookie sheets. Bake for 2.5-3 hours until bitter odor is no longer detected.
Rate this recipe
4.8/5
(4 Votes)
Ingredients
- 1/2 cup canned pumpkin
- 1/2 cup greek yogurt
- 1/4 teaspoon baking soda
- 1/2 cup quinoa flour
- 1 tsp. pumpkin pie spice
- 1 Tbl. milk
- 3 eggs
- 1/4 teaspoon Salt
- Coconut oil
- Maple syrup or honey (optional)
Details
Adapted from mynaturalfamily.com
Preparation
Step 1
Whisk together pumpkin, yogurt, baking soda, flour, spice and milk.
Whisk eggs with salt; fold into pumpkin mixture.
Heat a large nonstick skillet coated with coconut oil over medium heat.
Spoon in 1/3 cup batter for each pancake.
Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side).
Drizzle with syrup or honey.
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