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.

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.