Gluten Free Pumpkin Quinoa Pancakes

You should be proud of me. I held off as long as I could before becoming completely pumpkin obsessed.

Now that it is October, I have to share with you one of my favorite pancake recipes – Gluten-Free Pumpkin Quinoa Pancakes. They are a great way to start any fall day, and delicious enough for a special occasion.

I always feel a little sneaky when I add quinoa into the kids pancakes. It is one of the best ways to get a little quinoa nutrition into little ones who otherwise refuse.

What are your favorite fall foods?

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Pumpkin Quinoa Pancakes

My boys declared the gluten free version of these pancakes “the best ever”. If you aren’t gluten free you can make this with 1 ¼ cups all purposed flour + ¾ cup toasted quinoa flour.

Author Wendy Polisi

Ingredients

• 2 cups gluten free flour blend
• 2 teaspoons gluten free baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¾ teaspoon sea salt
• 1 3/4 cup almond milk or milk of choice
• ¾ cup pumpkin puree
• 2 teaspoons lemon juice
• 2 eggs or flax eggs
• 1 tablespoon coconut nectar maple syrup or agave
• 1 tablespoon melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup cooked quinoa

Instructions

1. If using flax egg combine 2 tablespoons ground flax seeds and 6 tablespoons of water. Stir well and set aside.
2. Coat a griddle or skillet with cooking spray and heat to medium low or 350 to 375 degrees (for griddle).
3. Sift together flour blend, baking powder, baking soda, cinnamon, ginger and sea salt.
4. In a separate bowl combine almond milk, pumpkin puree, lemon juice, eggs or flax eggs, sweetener, melted coconut oil and vanilla extract.
5. Combine wet ingredients with the sifted flour and stir until combined. Add quinoa and mix well. Add more milk one tablespoon at a time if a thinner pancake is desired.
6. Drop batter onto griddle using ¼ cup measure. Cook until the bottom is golden brown and the air bubbles start to pop. Flip and cook 3 to 5 minutes longer

Recipe Notes

Servings 6, Calories 306, Fat 5.5g, Carbohydrates 55.2g, Protein 7.4g, Cholesterol 55mg, Sodium 521mg, Fiber 2.1g, Sugars 3.5g, WW Pts 8