Gluten Free Quinoa Pumpkin Pancakes
Ingredients
-
2
cups
gluten free flour blend
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
cinnamon
-
½
teaspoon
ground ginger
-
¾
teaspoon
sea salt
-
1¾
cups
almond milk
-
¾
cup
pumpkin puree
-
2
teaspoons
lemon juice
-
2
large
eggs
-
1
tablespoon
maple syrup
-
1
tablespoon
coconut oil
-
1
teaspoon
vanilla extract
-
1
cup
cooked quinoa
Instructions
- Prepare flax eggs if using by mixing ground flax seeds with water and letting it sit.
- Heat a griddle or skillet coated with cooking spray to medium-low.
- Sift together the gluten free flour blend, baking powder, baking soda, cinnamon, ginger, and sea salt in a bowl.
- In another bowl, mix the almond milk, pumpkin puree, lemon juice, eggs (or flax eggs), maple syrup, melted coconut oil, and vanilla extract.
- Combine the wet ingredients with the sifted dry ingredients and stir until mixed. Add the cooked quinoa and mix well.
- If needed, add more milk to achieve desired batter consistency.
- Drop ¼ cup of batter onto the heated griddle and cook until golden brown, then flip and cook for an additional 3 to 5 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
244
Total fat
6g
Total carbohydrates
42g
Total protein
7g
Sodium
576mg
Cholesterol
65mg
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