Yum! Our favourite part of the day: Breakfast time! Today we are making these pumpkin #quinoa pancakes by @simplyquinoa There is no better way to start your day than with a kick of energy! Get your #Quinta at @longosmarkets in #Guelph. Find recipe and retail locations in bio!🍴☕ #pancakes #quinoa #breakfast #healthycooking #plantbased #plantpower
Ingredients: Serves: 8 – 10 pancakes
1 cup gluten-free oats
½ cup almond flour
2 teaspoons sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
Pinch of salt
½ cup pumpkin puree
¾ cup almond milk
2 large eggs (or flax eggs)
1 teaspoon coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon chia seeds
½ cup cooked Quinta Quinoa
Pumpkin butter to serve
Directions:
Place oats into a high powered blender and blend on high to form a flour. Transfer oat flour to a mixing bowl. Add almond flour, sugar, baking powder and spices. Whisk to combine.
In a separate bowl, beat together the pumpkin, milk, eggs, oil and vanilla. Add wet to dry ingredients and mix to combine. Fold in chia seeds and Quinta Quinoa.
Heat a skillet over medium low heat and grease with nonstick cooking spray. When warmed, scoop ¼ 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 with pumpkin butter and maple syrup.
Recipe adapted from Simply Quinoa.
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