Pumpkin Quinoa pancakes

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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
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Submitted by: WMKING


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


    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


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.


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