- Prep Time 5 minutes
- Cook Time 10 minutes
- Total Time is 15 minutes
- Servings: 12 Pancakes
- Calories: 107kcal
Ingredients
- 1/2 cup pumpkin puree
- 3/4 cup almond milk
- 2 large eggs
- 1 teaspoon coconut oil melted
- 1 teaspoon vanilla extract
- 1 1/4 cup gluten-free oat flour (or homemade)
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- Pinch of sea salt
- 1/2 cup cooked quinoa (optional)
Instructions
- Beat together pumpkin, milk, eggs, oil and vanilla.
- Add the dry ingredients into the bowl and stir together to form a batter. Fold in the quinoa if desired.
- Heat a skillet over medium low heat and grease with nonstick cooking spray. When warmed, scoop 1/4 cup of batter onto the hot skillet and cook for 2 – 3 minutes until bubbles begin to form and the bottom of the pancake has started to brown.
- Flip and cook 1 – 2 minutes more.
- Repeat until no batter remains.
- Serve with a pat of butter and pure maple syrup.
Nutrition
- Serving: 1pancake
- Calories: 107kcal
- Carbohydrates: 12g
- Protein: 4g
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 27mg
- Sodium: 35mg
- Potassium: 158mg
- Fiber: 2g
- Sugar: 1g
- Vitamin A: 1628IU
- Vitamin C: 1mg
- Calcium: 74mg
- Iron: 1mg
Source: https://www.simplyquinoa.com/healthy-pumpkin-quinoa-pancakes/
Published on November 12, 2024
