Looking for a way to liven up your fall mornings? Give these Quinoa Pumpkin Pancakes a try! Thanks to the addition of quinoa, these Gluten Free Pumpkin Pancakes are packed with nutrition. They are delicious, kid-friendly and can even be made ahead for busy school mornings.
One thing that I’ve learned through the years.
Sometimes you just need pancakes.
Although I am most definitely a savory breakfast girl, some mornings I wake up craving comfort food. And there is nothing like pancakes to get the job done.
And these pancakes. They aren’t just any pancakes. They are Pumpkin Pancakes with quinoa.
Which means you can get your comfort food fix AND your pumpkin fix all at once.
And you can feel good about doing it.
I will admit that I was late jumping on the pumpkin bandwagon. But once I did…well, it is a bit of a fall obsession.
I like to serve these Gluten Free Pumpkin Pancakes with pure maple syrup. The kind that comes straight from the tree. A little goes a long way, and the pure stuff is free from nasties like high fructose corn syrup.
These Pumpkin Pancakes are a great way to start any fall day, and delicious enough for a special occasion.
What are your favorite fall foods?
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Variations
- Add in ¼ cup mini chocolate chips to the batter for Chocolate Chip Pumpkin Pancakes.
- Add in ¼ cup chopped walnuts or pecans.
- Add ¾ cup of shredded zucchini that has been squeezed in a clean kitchen towel to remove as much moisture as possible.
- Substitute buttermilk for the almond milk.
Serving Suggestions for Gluten Free Pumpkin Pancakes
- For an extra dose of both flavor and nutrients, top with a tablespoon of chopped pecans. They are a rich source of flavonoids which can help to protect against heart disease.
- For a fun, twist, top with a Maple Yogurt Sauce. To make, whisk together ¼ cup maple syrup with 1 cup plain Greek yogurt.
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Gluten Free Quinoa Pumpkin Pancakes
Ingredients
- 2 cups gluten free flour blend
- 2 teaspoons baking powder gluten free
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¾ teaspoon sea salt
- 1 ¾ cup almond milk or milk of choice
- ¾ cup pumpkin puree
- 2 teaspoons lemon juice
- 2 eggs or flax eggs
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup cooked quinoa
Instructions
- If using flax egg combine 2 tablespoons ground flax seeds and 6 tablespoons of water. Stir well and set aside.
- Coat a griddle or skillet with cooking spray and heat to medium low or 350 to 375 degrees (for griddle).
- Sift together flour blend, baking powder, baking soda, cinnamon, ginger and sea salt. (Note: I like to sift my flours together; you can skip this step if you like.)
- In a separate bowl combine almond milk, pumpkin puree, lemon juice, eggs or flax eggs, sweetener, melted coconut oil and vanilla extract.
- 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.
- 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
Notes
Variations
- Add in ¼ cup mini chocolate chips to the batter for Chocolate Chip Pumpkin Pancakes.
- Add in ¼ cup chopped walnuts or pecans.
- Add ¾ cup of shredded zucchini that has been squeezed in a clean kitchen towel to remove as much moisture as possible.
- Substitute buttermilk for the almond milk.
Serving Suggestions for Gluten Free Pumpkin Pancakes
- For an extra dose of both flavor and nutrients, top with a tablespoon of chopped pecans. They are a rich source of flavonoids which can help to protect against heart disease.
- For a fun, twist, top with a Maple Yogurt Sauce. To make, whisk together ¼ cup maple syrup with 1 cup plain Greek yogurt.
GiGi Eats Celebrities says
Pancakes always warm my heart 🙂
Wendy Polisi says
No doubt!