Pumpkin Quinoa Pancakes

01Method

1. 1

   Combine the quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger in a large mixing bowl and stir to combine.

2. 2

   In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, and oil. Pour the wet mixture into the dry ingredients and stir gently until just combined — do not overmix.

3. 3

   Heat a large nonstick skillet over medium heat and coat it with cooking spray. Ladle about 1/4 cup of batter per pancake into the pan. Cook until bubbles appear on the surface and the edges look set, about 3 to 4 minutes, then flip and cook for another 2 to 3 minutes until the center bounces back when lightly pressed. Continue with the remaining batter.