Sweet pumpkin and delicate autumn spices make this recipe enjoyable any day of the year! Serve with maple syrup, whipped cream, and pecans if desired.
Ingredients
- 1.5 cups quinoa flour
- 0.25 cups brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 0.5 teaspoons salt
- 0.5 teaspoons ground ginger
- 1.75 cups buttermilk
- 1 cup pumpkin puree
- 2 eggs
- 2 tablespoons vegetable oil
- cooking spray
Instructions
-
1
Mix quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger together in a large bowl.
-
2
Whisk buttermilk, pumpkin puree, eggs, and oil together in a separate bowl. Pour over quinoa flour mixture; stir just until batter is blended.
-
3
Preheat a large nonstick skillet over medium heat; spray with cooking spray. Pour 1/4 cup batter into the skillet. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and continue cooking until the center springs back when pressed, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts
Per serving
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