Pumpkin Quinoa Pancakes

  • 1/2 cup pumpkin pureepumpkin, flax, quinoa, wheat flour
  • 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

Servings: 12


  1. 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.
  2. 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.
  3. Serve immediately with your favorite pancake toppings.

Recipe adapted from simplyquinoa.com.

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