Pumpkin Quinoa Chocolate Chip Pancakes


Wow, now that is a mouth full, and a delicious one at that.  These pancakes are irresistibly delicious.  I wasn’t sure at first only because that batter didn’t have an overwhelmingly delicious smell or taste, it was just average for a batter.  After cooking my mine was changed, the final product was gone in about 2 minutes.  Other then time restraints and the gluten factor I don’t think I would ever go back to Bisquick mix even if I could eat gluten.  Especially when there are options like Pumpkin Quinoa pancakes and Coconut flour pancakes!!!

Quinoa Pumpkin Pancakes

This recipe is modified from babble.com

  • 1/4 cup  packed brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1/2 tsp
  • 1 1/2 cups quinoa flour
  • 2 t fresh grated ginger
  • 1/2 tsp salt
  • 1 3/4 cups vanilla almond milk or df substitute
  • 1 cup pumpkin purée
  • 2 large eggs
  • 2 Tbsp (30 mL) vegetable oil
  • 1/2 cup  chocolate chips
  • 1/4 cup walnuts or, pecans

Mix ingredients well in medium bowl.  Spray skillet and warm, preferably use spray olive oil between each pancake made.  Laddle desired size into skillet and let brown.  The texture at first is a little flaky but the longer heated the better it holds together.  The pancake is ready to flip when most of the pancake has air bubbles popping up.  Sprinkle chocolate chips over patty and let heat for 1 – 2 minutes longer.  Flip patty and cook until bottom is brown.  Sprinkle walnuts or pecans over finished pancake patty and use your favorite syrup.  These pancakes were so delicious they were gone in about 2 minutes!!!

2 Responses to “Pumpkin Quinoa Chocolate Chip Pancakes”

  1. Gluten Free, Vegan Eggs Benedict | Gluten Free Blog:

    [...] time.  I missed the ability to go out and get a delicious breakfast.  I have conquered gluten free pumpkin quinoa chocolate chip pancakes, muffins, coconut pancakes, and gluten free french toast at home.  So finally here goes with a [...]

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