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Pumpkins Spice Quinoa Pancakes

Adapted from recipe by AmandaCooks

Vegan, gluten-free pancakes (dairy-free, soy-free, egg-free)

Course Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

Dry ingredients

  • 1 1/2 cups quinoa flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger

Wet ingredients

  • 1 1/2 cups dairy-free milk
  • 3/4 cup roasted pumpkin mashed
  • 2 tablespoons sunflower oil
  • 2 tablespoons honey
  • 1 tsp vanilla extract

Berry and Peach topping

  • 1/2 cup peaches diced
  • 1/2 cup raspberries
  • 3 tbsp honey

Instructions

Pancakes:

  1. Grease a griddle or large skillet and preheat over medium heat.
  2. Stir quinoa flour, baking powder, spices, and salt together in a bowl.

  3. Stir milk, pumpkin, oil, vanilla extract, and honey together.

  4. Stir wet ingredients into the flour mixture until you have a thin batter.

  5. Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes.
  6. Flip the pancake and cook until browned on the bottom, about 2 minutes more.

Topping:

  1. Combine ingredients in small saucepan over low heat.

  2. Stir occasionally until fruit is reduced.