Quinoa Pumpkin Pancakes

By khoglan1

Ingredients

• 1 1/2 cups (375 mL) quinoa flour
• 1/4 cup (60 mL) packed brown sugar
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) ground allspice
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (2 mL) ground ginger
• 1/2 tsp (2 mL) salt
• 1 3/4 cups (435 mL) buttermilk or sour milk
• 1 cup (250 mL) pumpkin purée
• 2 large eggs
• 2 Tbsp (30 mL) vegetable oil
• Maple syrup
• 1/2 cup (125 mL) toasted pecans
• Whipped cream (optional)

Details

Servings 17
Adapted from blogs.babble.com

Preparation

Step 1

Measure the flour, sugar, baking powder, soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add to the flour mixture and stir until just blended.

Spray with cooking oil or grease a large nonstick frying pan and place on medium heat. When hot, pour 1/4-cup portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20 to 25 seconds until the center springs back when pressed. If the pancakes buckle when sliding the spatula under the pancake, lightly oil the pan again for the next pancakes. Serve with maple syrup, pecans and whipped cream (if using). Makes about 17 pancakes.