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 pancakesIngredients
- 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
Directions
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.
