Gluten Free Pumpkin Quinoa Pancakes

Prep time: 15 mins
Cook time: 5 mins

This recipe was originally published in print in 2004.

Serve these delicious and filling pumpkin quinoa pancakes with warm maple syrup. They reheat beautifully in the microwave.

*TIP To make flax gel, simmer 2 teaspoons flax meal and ½ cup boiling water together until mixture is thick like the texture of egg white.

This recipe is by Rebecca Reilly, author of Gluten Free Baking (Simon & Schuster). Get more of her gluten-free pumpkin recipes here.

Yields 16 pancakes


  • 1¾ cups buttermilk (or milk of choice + 1 tablespoon lemon juice added)
  • ¾ cup quinoa flakes
  • ½ cup flax gel*
  • 1 tablespoon canola oil
  • ½ cup pumpkin puree
  • 2 ½ tablespoons brown sugar
  • ¾ cup gluten-free all-purpose flour blend of choice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon


1Mix buttermilk into quinoa and let sit for 5 to 10 minutes.

2Stir in remaining wet ingredients and mix well. Combine dry ingredients and add to wet ones. If batter is too thick, add low-fat milk to thin out. 

3Lightly grease a griddle and drop batter onto it, using 3 tablespoons per pancake. Cook as you would any pancake. Serve with maple syrup or cranberry sauce.

Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.