We've recently turned this recipe into our Sunday morning breakfast tradition. The kids love them, the quinoa flour packs a healthy punch and the pumpkin makes for a great winter morning treat.
The kids love helping with the mixing and the cooking of the pancakes.
We should add that we ran out of buttermilk ourselves this morning. The lemon and milk workaround works great and does not impact the taste whatsoever.
If you're looking for a really good brand of Quinoa flour, try "Gogo Quinoa". So far we've found it provides the best taste.
Just add coffee for mom and dad and enjoy!
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Sweet pumpkin and delicate autumn spices make this recipe enjoyable any day of the year or a special treat for any occasion.
Makes about 17 pancakes.
From: Quinoa 365, the everyday superfood by Patricia Green & Carolyn Hemming
1 1/2 cups (375 ml) Quinoa flour
1/4 cup (60 ml) packed brown sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) salt
1 3/4 cups (435 ml) buttermilk or sour milk
1 cup (250 ml) pumpkin puree
2 large eggs
2 Tbsp (30 ml) vegetable oil
Maple Syrup
1/2 cup (125 ml) toasted pecans
Whipped cream (Optional)
Makes about 17 pancakes.
From: Quinoa 365, the everyday superfood by Patricia Green & Carolyn Hemming
1 1/2 cups (375 ml) Quinoa flour
1/4 cup (60 ml) packed brown sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) salt
1 3/4 cups (435 ml) buttermilk or sour milk
1 cup (250 ml) pumpkin puree
2 large eggs
2 Tbsp (30 ml) vegetable oil
Maple Syrup
1/2 cup (125 ml) toasted pecans
Whipped cream (Optional)
- Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
- Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add to the flour mixture and stir until just blended.
- Grease a large non-stick frying pan or spray with cooking oil and place on medium heat. When hot, pour 1/4-cup (60 ml) portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20 to 25 seconds, until the center springs back when pressed. If the pancakes buckle when sliding the spatula under them, lightly oil the pan again for the next pancakes. Serve with maple syrup, pecans and whipped cream (if using).
- If you don’t have buttermilk on hand, you can use sour milk. Mae it by adding 1 Tbsp (15 ml) vinegar or lemon juice to 1 cup (250 ml) milk.
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