Pumpkin Pancakes

Another recipe from Quinoa 365. A bit different though, this one uses quinoa flour rather than whole quinoa. I thought that quinoa was expensive but holy smokes quinoa flour is even more!

Pumpkin Pancakes

1 1/2 c quinoa flour

1/4 c packed brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground allspice

1 tsp cinnamon

1/2 tsp salt

1 3/4 c buttermilk

1 c pumpkin puree

2 large eggs

2 tbsp vegetable oil

maple syrup, toasted pecans or whipped cream for topping

Mix dry ingredients in one bowl and whisk wet ingredients in another. Add together and mix until just blended. Cook in nonstick frying pan.

Ratings:

Brad - 7.5 - "I like them but not on top of my flap jack list"

Heather -9 - "The best way to eat pumpkin"

Notes:

These were really hard to flip without breaking. I added some extra buttermilk and started making them smaller so that they were easier to flip.

As far as gluten free goes, these had a GREAT texture. The quinoa flour is much softer than other flours so they were not gritty like some gluten free things can be.