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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 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
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 3/4 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 for Healthy Pumpkin Pancakes

  • Add in 1/4 cup mini chocolate chips to the batter for Chocolate Chip Pumpkin Pancakes.
  • Add in 1/4 cup chopped walnuts or pecans.
  • Add 3/4 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 1/4 cup maple syrup with 1 cup plain Greek yogurt.

Nutrition

Calories: 244kcal | Carbohydrates: 42g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 576mg | Potassium: 264mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4855IU | Vitamin C: 1.9mg | Calcium: 200mg | Iron: 2.6mg