Quinoa Pumpkin Pancakes

1 1/2 cups (375 mL) quinoa flour
3 tbsp packed brown sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 teaspoon each of cinnamon, ground ginger, and salt
1/8 teaspoon nutmeg
a pinch of ground cloves
1 3/4 cup milk
1 cup (250 mL) pumpkin purée
2 large eggs
1 Tbsp (15 mL) vegetable oil
Maple syrup
1/2 cup (125 mL) toasted pecans

  1. Mix the flour, sugar, baking powder, soda, spices and salt in a large bowl.
  2. Whisk together the milk, pumpkin, eggs and oil in a medium bowl.
  3. Add the liquids to the flour mixture and stir until blended.
  4. Grease a large nonstick frying pan and place on medium heat. When hot, pour 1/4-cup portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown.
  5. Serve with maple syrup and toasted pecans.

Image Credit: Julie Van Rosendaal
Recipe Adapted from Martha Stewart Living and Quinoa 365 – the Everyday Superfood, by Patricia Green and Carolyn Hemming (Whitecap)

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