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Pumpkin Quinoa Flour Pancakes Recipe

Pumpkin Quinoa Flour Pancakes Recipe

  • Author: Rebecca Baron
  • Prep Time: 10
  • Cook Time: 6
  • Total Time: 16 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: American


These are delicious, rich and fluffy. What more could you ask for in a gluten-free pancake?



Dry Ingredients:

Wet Ingredients:

  • 3/4 Cup Pumpkin Puree
  • 1/2 Cup Fat-Free Greek Yogurt (such as Chobani)
  • 1 Tbl Molasses
  • 1 Tbl Maple Syrup * or Honey
  • 3 Tbl milk or alternative milk, such as almond milk
  • 1 tsp Apple Cider Vinegar * (or white vinegar)
  • 1/2 tsp Vanilla
  • 2 eggs


  1. Combine all the dry ingredients in a medium bowl. Stir well and set aside.
  2. Combine all the wet ingredients except the eggs in a medium bowl. Whisk well. In a separate bowl, whisk the eggs, then stir them in.
  3. Place a nonstick skillet over medium heat. Add a little coconut oil. no more than 1/2 tsp. When it melts, add a ladle of batter, about 1/2 cup. Spread to make a pancake about 5"-6" across.
  4. Cook about 2-3 minutes, or until bubbles start to appear. Flip and cook another 2-3 minutes. Continue with the rest of the batter, adding more coconut oil as needed.
  5. Drizzle with maple syrup or honey.

Keywords: Rich, Fluffy, Gluten-Free