Oh, have I got a treat for all you pumpkin lovers… especially those who eat gluten-free!
This morning I made Pumpkin Quinoa pancakes I had adapted from the recipe book Quinoa 365, the everyday superfood by Patricia Green & Carolyn Hemming. I wanted to make them lighter for those of us watching our waistlines, and by substituting ingredients that most people would have in their homes.
First off I needed to make some Quinoa flour as I only had whole quinoa at home. Into my dry vitamix container I measured 2 cups so I would have extra if need be. It took just over a minute on a low setting and I had some quinoa flour to begin!
Into the bowl went:
- 1 1/2 cups quinoa flour
- 1/4 cup turbinado sugar (raw sugar)
- 2 tsp baking powder
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 3/4 c greek yogurt (or skim milk with 2 Tbsp of lemon juice)
- 1 c pumpkin puree (I use canned 100% pumpkin)
- 2 egg whites
- syrup of your choice
- pecan halves (optional)
I combined all the dry ingredients into a bowl, then added the wet to them individually. Well except I did add the lemon juice to the milk and let it sit for a couple minutes before adding. Yes, I know not the proper combine wet to wet, and dry to dry… but it still worked!
Cook till the edges are looking done, and bubbles have formed like original wheat flour pancakes, and flip. The original recipe calls for greasing a non-stick frying pan, but I found that by using a thin flipper made of metal I didn’t have an issue. I didn’t want to add more fat to the breakfast than what was already in the recipe.
I added two toasted pecans to my serving. To toast them I crumbled them and placed them on the griddle as the pancake batter reserves were getting low… saves a pan
Because I used the small scoop my pancakes were about 2″ diameter and work out to about 24 calories each. Not bad! My plate of 6, with some No sugar added Syrup, and 2 toasted pecans was calories 227 cal total, with the addition of my black coffee 231!
Not bad for a decadent breakfast that tastes like a pumpkin pie!! The addition of the greek yogurt brought the protein from 4g for that serving size to 10g. A nice addition for few calories!What is your favourite fall flavour? or What is your favourite wheat flour alternative?