Ingredients
17
17 servings
- •1 ½ cups quinoa flour
- •¼ cup brown sugar
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •1 teaspoon ground allspice
- •½ teaspoon salt
- •½ teaspoon ground ginger
- •1 ¾ cups buttermilk
- •1 cup pumpkin puree
- •2 eggs
- •2 tablespoons vegetable oil
- •cooking spray
Instructions
- Mix quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger together in a large bowl.
- Whisk buttermilk, pumpkin puree, eggs, and oil together in a separate bowl. Pour over quinoa flour mixture; stir just until batter is blended.
- 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.
Nutritional Facts
Per 17 servings
- Calories: 95
- Carbohydrate: 13g
- Fat: 3g
- Fiber: 3g
- Protein: 4g
- Sugar: 5g
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