This is a wonderfully delicious, Fall inspired dish. The perfect way to be gluten free, get your protein in the morning and satisfy a sweet tooth.
As you'll all soon learn, I love pancakes. If I could eat them every day without turning in to a pancake, I would. SO I've been trying to find a way to enjoy this usually unhealthy carb loaded breakfast into something a little more nutritious; and this is definitely the way!
If you don't know about Quinoa, it's about time you learn! It's a very versatile super food and provides you with all 9 essential amino acids, protein, and much more. OH, and it tastes GREAT! When I discovered Quinoa flour (which you can also make yourself if you can't find it in your local store); I knew I would be able to have some baking fun and share with my gluten-free and diabetic friends and family! Enjoy!
Organic Pumpkin Quinoa Pancakes
Cook time: 10 min
Total time: 20 min
Yield: 12-15 Pancakes
Ingredients:
- 1 1/2 cups Organic Quinoa Flour
- 1 tsp Cinnamon
- 1 tsp Allspice
- 1 tsp Ground Ginger
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1/2 tsp Natural Pink Himalayan Salt (Any Salt Will Do)
- 1/4 - 1/2 cup Organic Sugar (Preferably: Brown / Coconut / Turbinado)
- 3/4 Can (15 oz) Organic Pumpkin Puree
- 2 Organic, Cage Free Eggs
- 2 tbsp Organic Coconut Oil (Extra Virgin, Unrefined)
- 1 3/4 cup Organic Buttermilk
- Organic Maple Syrup
- Toasted Pecans
- Whipped Cream
- Mix all dry ingredients & spices in a large bowl (flour, sugar, baking soda, baking powder, cinnamon, ginger, allspice, salt). I use half Organic Coconut Sugar and half Organic Turbinado Sugar. Note: If you don't have baking soda you can substitute with baking powder; you will need double the called for amount (so 2 more tsp) and skip the salt.
- Mix wet ingredients in a medium bowl (pumpkin, buttermilk, oil, & eggs)
- Add wet mix to dry mix and whisk together well
- Heat your skillet or griddle. You know it's ready when you splash water on it and it evaporates right away.
- If you like buttery pancakes (who doesn't LoL) then butter your pan all around. Add batter in approx. 1/4 cup amounts. Try not to make them too thick or wide as they can be fragile when flipping. You will know when to flip your pancake when the pancake gets "bubbly" and the other side is browned.
- Top with homemade whipped cream, maple syrup and freshly toasted pecans and enjoy!
