Healthy Pumpkin Pancakes

Liven up your fall mornings with these Gluten Free Pumpkin Quinoa Pancakes. They are delicious, nutritious and kid-friendly.

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.

Course Breakfast

Cuisine American, Gluten Free, Quinoa

Keyword healthy pumpkin pancakes

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 244kcal

Author Wendy Polisi

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

US Customary - Metric

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 for Healthy Pumpkin Pancakes

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, healthy twist, top with a Maple Yogurt Sauce. To make, whisk together ¼ cup maple syrup with 1 cup plain Greek yogurt.

Nutrition