Ingredients

The following ingredients have 5 Servings
  • 1 cup plus 2 tablespoons whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cup low-fat (1%) milk or unsweetened nondairy beverage
  • 1 cup pumpkin purée
  • 1 egg
  • 3/4 cup cooked quinoa*
  • 2 teaspoons canola oil

Instruction

  • In a large bowl, whisk together flour, baking powder, pumpkin pie spice and salt.
  • In a separate bowl, whisk together milk, pumpkin purée and egg.
  • Pour milk mixture into flour mixture and stir until evenly mixed.
  • Stir in quinoa. Set batter aside to rest for 10 minutes.
  • Oil a cast-iron griddle or large nonstick skillet and heat over medium heat until hot.
  • Ladle a heaping 1/4 cup of the batter onto the griddle and cook about 5 minutes or until bottoms are golden brown.
  • Flip and cook 3 to 4 minutes longer, or until pancakes are cooked through. Repeat with remaining batter and serve warm.
  • *Use precooked frozen quinoa or cook from scratch by rinsing 1/2 cup quinoa in a fine sieve until water runs clear, drain and transfer to a small pot. Add 1 cup water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Measure out 3/4 cup cooked quinoa and refrigerate or freeze the rest for a salad or a second round of pancakes.