Pumpkin Pancakes

Name: Pumpkin Pancakes
Yield: Makes about 17 pancakes
Ingredients: 1½ cups (375 mL) quinoa flour; ¼ 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; ½ tsp (2 mL) ground ginger; ½ tsp (2 mL) salt; 1¾ cups (435 mL) buttermilk or sour milk; 1¾ cups (435 mL) buttermilk or sour milk; 1 cup (250 mL) pumpkin purée; 2 large eggs; 2 Tbsp (30 mL) vegetable oil; Maple syrup; ½ cup (125 mL) toasted pecans; Whipped cream (optional)

Preparation info

Makes about
17
pancakes

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Sweet pumpkin and delicate autumn spices make this recipe enjoyable any day of the year or a special treat for any occasion.

Ingredients

1½ cups (375 mL) quinoa flour
¼ cup (60

Autumn
Gluten-free
Vegetarian
Breakfast

Method

Measure the flour, sugar, baking powder, baking 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.

Grease a large nonstick frying pan or spray with cooking oil and place on medium heat. When hot, pour ¼-cup (60 mL) portions of batter into the