Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 162.4
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 178.2 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 4.7 g
- Protein: 5.5 g
View full nutritional breakdown of Pumpkin Quinoa pancakes calories by ingredient
Pumpkin Quinoa pancakes
Submitted by: WMKINGIntroduction
Protein & fiber rich, very filling and healthy breakfast! Gluten and dairy free. Protein & fiber rich, very filling and healthy breakfast! Gluten and dairy free.Number of Servings: 4
Ingredients
-
Dry Ingredients:
Old Fashioned Quaker Oatmeal- Plain, 1/2 cup, ground in spice grinder to make oat flour
Rice flour, brown, 1/4 cup
Baking Powder, 3/4 tsp
Salt, 1 dash
Granulated Sugar, 3 tsp
Cinnamon, ground, 1 tsp
Nutmeg, ground, 1/2 tsp
Wet ingredients:
Almond Breeze Almond Milk, Unsweetened Original, 8 oz
Flax Seed Meal (ground flax), 1 tbsp
Vanilla Extract, 1 tsp
cooked quinoa, 1/2 cup
Pumpkin, canned, without salt, 1/2
Directions
Mix all dry ingredients and set aside.
Add flax meal to almond milk and allow to sit 5 minutes. Add vanilla extract, quinoa and pumpking to almond milk mixture. Gently mix.
Add wet ingredients to dry ingredients and stir until thoroughly mixed, but don't overstir.
Pour in 1/4 cup measurements onto preheated gridle sprayed with non-stick spray. Cook 2-3 minutes per side until nicely golden brown.
Makes 8 pancakes, 2 per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user WMKING.
Add flax meal to almond milk and allow to sit 5 minutes. Add vanilla extract, quinoa and pumpking to almond milk mixture. Gently mix.
Add wet ingredients to dry ingredients and stir until thoroughly mixed, but don't overstir.
Pour in 1/4 cup measurements onto preheated gridle sprayed with non-stick spray. Cook 2-3 minutes per side until nicely golden brown.
Makes 8 pancakes, 2 per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user WMKING.
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