Quinoa Pumpkin Pancakes


I have been learning how to make everyday American meals with out wheat/flour/sugar for a while now.  So today I thought I would try quinoa flour for the first time and learn how to make quinoa pancakes!  Quinoa is a great source of protein which is a plus for me because my daughter doesn’t eat much protein other than nuggets and the occasional hot dog.

So I searched the internet and finally found a recipe that I thought would work for me and I adjusted it for my dietary needs, i.e. no sugar and one could easily adjust this to make it dairy free.
I hope that you and your family enjoy these as much as my family did!

Quinoa Pumpkin Panckaes

1 ½ Cups Quinoa Flour
2 – 3 Packets of Stevia in The Raw
2 tsp Baking Powder
1 tsp Cinnamon
1 tsp Allspice
¼ tsp Ground Ginger
¼ tsp Salt

1 ¾ Cup Buttermilk ( if you don’t have buttermilk substitute with Raw Milk/Organic Milk/Almond Milk/Coconut Milk and add 1 ½ TBS vinegar. Let set for 5 minutes)

1 Cup Organic Pumpkin Puree (not pumpkin pie mix)
2 Large Eggs – Best eggs you can get in your area
2 Tbs Organic Butter Melted (or what ever butter substitute you use..coconut oil is a good one!)

Combine all dry ingredients in a small bowl. Whisk until well incorporated. In a separate large bowl, combine all wet ingredients and whisk until well incorporated.

Slowly add the dry ingredients to the wet while whisking together, just until blended (don’t over mix).

Grease a large nonstick pan using butter (or coconut oil) over medium heat. When pan is hot, ladle 1/4 cup of batter.

Pancakes will be ready to flip when the top slightly bubbles and underside is golden brown. Flip and cook on the other side. Add more oil/butter to the pan before cooking the next batch more.

Top with whatever ingredient you wish. We added some organic chocolate chips to my daughters and I have to say it was quite tasty!!

These pancakes were a big hit with the entire family!  I think I might be able to tweak them a little more to make them fluffier, but they are still great!  Let me know what you think and if you made any changes that you think would make them better!

I froze the left overs by putting a piece of wax paper between each pancake and putting them in a zip lock back.  I’ll use them for breakfast during the school week.

Syrup tip:   We use Organic Maple Syrup in place of processed syrup.  Maple Syrup can be super sweet so instead of pouring them over pancakes I serve our pancakes with a small side dish with warmed maple syrup.  One child pours it on theirs, the other lightly dips they’re pancake pieces on top of the syrup, and I dip my fork in the syrup and then pick up my pancake pieces with the fork.   It’s kind of like the dressing trick where you don’t put the dressing on your salad.  It prevents you from using too much and cuts back on the calories.  I think dipping your fork in the syrup first is the perfect amount for these pancakes!!

NOTE: All the ingredients in the recipe are organic. I realize this could be quite an expensive task. Use the highest quality ingredients you can afford. Don’t sweat it! If  all you can do is replace your flour/wheat for Quinoa then you making a healthier choice already!! Good for you!!

SMALL CHANGES MAKE A BIG DIFFERENCE!!

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