Pumpkin Quinoa Flour Pancakes Recipe

Pumpkin Quinoa Flour Pancakes Recipe

4.1 from 12 reviews

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



Dry Ingredients:

Wet Ingredients:


  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