Quinoa Pumpkin Pancake Recipe

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I love fall for many reasons, but one of my favorite reasons is all of the yummy fall flavors!  Once the weather changes I can’t resist experimenting with new recipes, especially those that include pumpkin. I wanted to try a new pumpkin pancake and especially one that really pumped up the nutrition.  My 3 year old started preschool this year, and I feel like I need to send her to school having eaten a really great breakfast. Quinoa seems to be the new superfood, and with good reason! So I combined my favorite fall flavor, pumpkin, with the highly nutritious Quinoa.

Quinoa

  1. High quality protein. It contains all 9 essential amino acids which means it is a complete protein and an excellent choice for vegetarians and vegans.
  2. Power packed.  Quinoa is packed full if nutrients. It is a complex carbohydrate, high in fiber, B-vitamins, calcium, and iron and potassium.  Quinoa is a great choice for your picky eaters who will only eat a few bites because you know each bite is full of important nutrients.
  3. Versatile.  You can grind it into flour, cook it in place of rice and oatmeal, bake it in cookies, use it in salads…….the list could go on!
  4. Gluten-free.  For those people who have a gluten intolerance or allergy, Quinoa is a great substitute for wheat.

I started out by grinding my Quinoa.  You can buy Quinoa flour, I just had whole Quinoa on hand and it is really fast to grind some up.

Quinoa Pumpkin Pancake Recipe

Before

Quinoa Pumpkin Pancake Recipe. Quinoa in our pumpkin pancakes? Of course!

After

Quinoa Pumpkin Pancake Recipe. Quinoa in our pumpkin pancakes? Of course!

Combine the dry ingredients.

Quinoa Pumpkin Pancake Recipe. Quinoa in our pumpkin pancakes? Of course!

Combine the wet ingredients

Quinoa Pumpkin Pancake Recipe. Quinoa in our pumpkin pancakes? Of course!

Then combine everything together.  Spray with cooking spray a griddle or large skillet.  Pour about 1/4 cup of batter for each pancake.  When I made these pancakes they were very soft.  I don’t know if it was the pumpkin or the quinoa flour, or the combination of the two, but they were soft.  This isn’t a bad thing, it just meant I had to cook them a little longer.  The good thing about these is that if you are feeding them to a little person (aka toddler) they will be able to eat them right up because they almost melt in your mouth.  Serve them up with pure maple syrup, or fruit, or whatever you like.  They are delicious!

Quinoa Pumpkin Pancake Recipe. Quinoa in our pumpkin pancakes? Of course!

Quinoa Pumpkin Pancakes

Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Quinoa Pumpkin Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 228kcal

Ingredients

  • 1 1/2 cup quinoa, uncooked
  • 1/4 cup brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger, ground
  • 1/2 teaspoon salt
  • 2 cup buttermilk
  • 15 ounce pumpkin, canned
  • 1 large egg
  • 2 tablespoon olive oil
  • 1 none cooking spray
  • 4 medium orange

Instructions

  • Grind the quinoa into flour using a food processor. Add the quinoa flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
  • Whisk together the milk, pumpkin, egg, and oil in a medium bowl. Add to the flour mixture and stir until just blended.
  • Spray cooking spray on a large nonstick frying pan or griddle and place on medium heat. When hot, pour 1/4-cup portions of batter into the pan.
  • Pancakes will be ready to flip when you begin to see the bubbles pop and the underside is brown.
  • Flip and cook the pancake for another 20 to 25 seconds until the center springs back when pressed.
  • If the pancakes buckle when sliding the spatula underneath, lightly oil the pan again for the next batch.
  • Serve hot pancakes with orange wedges.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 228kcal | Carbohydrates: 36g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 437mg | Fiber: 4g | Sugar: 11g

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19 Comments

Hi Natalie, these look great! My question is, when grinding quinoa, do you use a food processor or a coffee grinder? Thanks!

Interesting recipe and I’m always looking for healthy options for my kids (who are very picky). Am curious how this works with uncooked quinoa?

These look great. I just want to clarify the directions. Is it to grind 2 cups of quinoa into the flour or use 2 cups of quinoa flour? Thanks!

When I made these it actually ends up being about the same, meaning, when I ground 2 cups of quinoa, it made almost exactly 2 cups of flour. In the end, use 2 cups of the flour. Good luck!!

The reason I put uncooked Quinoa in the recipe is because I ground it into flour. You could just use already ground Quinoa flour if you have it! I used 2 cups of the flour. Good luck!

I actually used my wheat grinder to grind the Quinoa. (If you have a gluten sensitivity, then you wouldn’t want to do that!) I am not sure if a food processor would grind it find enough, but a coffee grinder definitely would. You could also try using a blender. Good luck!

Any suggestions on a buttermilk substitution? Want to make tomorrow morning but its the only ingredient I don’t have..

Can’t wait to try these this weekend!

Jaclyn, you can make buttermilk by adding 1 tbsp. vinegar to a cup of milk and letting it sit for a bit.

Regarding buttermilk sub..if you combine 1Tbsp vinegar with 1 cup milk and let it sit for a few it sours to make buttermilk. I’ve also used kefir as a substitution because it’s so sour & same consistency.

Have you tried using coconut oil instead of canola oil? Canola oil is highly processed and not at all healthy . . . I would love to try these without it! They really sound delicious.

These sounds delicious! We are a newly vegan household…can you tell me if these will work with almond, coconut, soy or rice milk in place of the buttermilk? Ground flax replacing the eggs will totally take this healthy breakfast to another level!

These sounds delicious! We are a newly vegan household…can you tell me if these will work with almond, coconut, soy or rice milk in place of the buttermilk? Ground flax replacing the eggs will totally take this healthy breakfast to another level!

You can use either because they are basically the same thing. As long as it is 1 cup it will work the same in the recipe. Good luck and let me know how it turns out!

Christy – I am not sure if they will work with those other milks – I have never tried it! I am sure it would work, it may change the flavor a bit, but that isn’t a bad thing. I would definitely try it and let me know how it turns out!

What about something besides pumpkin? I detest all things pumpkin flavored, but am in love with quinoa. I’m diabetic and these pancakes would be awesome for my breakfast. Do you think applesauce would work in place of the pumpkin? Or any mashed fruit for that matter. Hmmmm….butternut squash? My brain is a-clickin!!