Pumpkin Quinoa Pancakes
- 1/2 cup pumpkin puree
- 1/2 cup cooked IntegriPure® Organic Quinoa
- 3/4 cup almond milk
- 2 flax eggs
1 teaspoon coconut oil melted
1 teaspoon vanilla extract
1 1/4 cup oat flour
1/2 cup Organic Whole Wheat Flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
- Pinch of sea salt
- Beat together pumpkin, milk, eggs, oil and vanilla. Add the dry ingredients into the bowl and stir together to form a batter. Fold in the quinoa.
- Heat a skillet over medium low heat and grease with nonstick cooking spray. When warmed, scoop 1/4 cup of batter onto the hot skillet and cook for 2 - 3 minutes until bubbles begin to form and the bottom of the pancake has started to brown. Flip and cook 1 - 2 minutes more. Repeat until no batter remains.
- Serve immediately with your favorite pancake toppings.
Recipe adapted from simplyquinoa.com.