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.
- 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.
- 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.
- 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!
- 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
Combine the dry ingredients.
Combine the wet ingredients
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!
- 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
- 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.