Pumpkin Quinoa Chocolate Chip Pancakes
Got leftover pureed pumpkin? Besides whipping up a delicious smoothie, here’s another great way to enjoy your seasonal squash. These pumpkin quinoa pancakes are warming and delicious, and the spices really bring out the flavors of the season! (Bonus: it's free of gluten and dairy, but you’d never know it!)
- 2 cups of quinoa flour
- 1 tsp. baking powder
- ½ tsp. sea salt
- 1 egg
- 2 egg whites
- 1 ¾ cups unsweetened almond milk
- 1 tbsp. Earth balance buttery spread (melted)
- ¼ cup organic coconut sugar
- ¼ cup of ground flax seed
- 1 cup organic pumpkin
- 1 ½ tsp cinnamon
- ¼ tsp cloves
- ½ tsp nutmeg
- ¼ tsp allspice
- ½ tsp ginger
- ½ tsp vanilla extract
- Organic chocolate chips (amount is up to you! I LOVE chocolate so I probably put about 6-7 chips in each pancake)
- 1-2 tbsp coconut oil – for cooking
Pear Ginger Topping
1 organic pear
2 inch piece of ginger (size of your thumb)
2 teaspoons maple syrup
Apple cider (enough to cover pears about 1 cup)
Whisk the pancake ingredients (everything except the chocolate chips and coconut oil) together in a large bowl.
Heat about a tablespoon of coconut oil in the pan over medium heat. With a folded-up paper towel, wipe the excess oil from the pan. (Save this paper towel to clean and re-oil the pan between batches.) When it’s hot, drop about ¼ cup of batter per pancake (for medium-sized cakes) into the pan. Sprinkle some chocolate chips in the middle of each pancake.
When bubbles form and the outside edge is starting to look cooked, flip over and cook another 1-2 minutes.
Pear Ginger Topping
Cut pear into slices and place in saucepan with enough apple cider to cover pears. Slice ginger into thin matchstick slivers and add to pan. Cook on medium to high heat until pears are tender. Strain pears from liquid and put sauce back in pan (some ginger in sauce is ok). Bring to boil and cook on high heat to make syrup. Add maple syrup. Stir and cook some more until thicker and some liquid has evaporated. Add sauce to pears and pour over top of pancakes!
OPTIONAL: COCONUT WHIPPED CREAM
- 1 15-oz can of coconut milk
- 2 tbsp confectioners sugar
- 1½ tsp vanilla
Refrigerate the can of coconut milk overnight. In the morning, there will be about half a can of solid coconut cream on top. That’s the part you want. Skim the cream off and put it in a mixing bowl. Add the sugar and vanilla and mix with a handheld mixer until light and fluffy.
Dollop over pancakes.