Vegetarian

Pumpkin Quinoa pancakes is for Breakfast.

Pumpkin Quinoa pancakes takes 10 minutes to prepare.

Pumpkin Quinoa pancakes takes 10 minutes to cook.

Pumpkin Quinoa pancakes makes 4 servings.

The ingredients for Pumpkin Quinoa pancakes are:

Dry Ingredients:
Old Fashioned Quaker Oatmeal- Plain, 1/2 cup, ground in spice grinder to make oat flour
Rice flour, brown, 1/4 cup
Baking Powder, 3/4 tsp
Salt, 1 dash
Granulated Sugar, 3 tsp
Cinnamon, ground, 1 tsp
Nutmeg, ground, 1/2 tsp

Wet ingredients:
Almond Breeze Almond Milk, Unsweetened Original, 8 oz
Flax Seed Meal (ground flax), 1 tbsp
Vanilla Extract, 1 tsp
cooked quinoa, 1/2 cup
Pumpkin, canned, without salt, 1/2

Here is how you make Pumpkin Quinoa pancakes:

Mix all dry ingredients and set aside.Add flax meal to almond milk and allow to sit 5 minutes. Add vanilla extract, quinoa and pumpking to almond milk mixture. Gently mix. Add wet ingredients to dry ingredients and stir until thoroughly mixed, but don't overstir. Pour in 1/4 cup measurements onto preheated gridle sprayed with non-stick spray. Cook 2-3 minutes per side until nicely golden brown. Makes 8 pancakes, 2 per serving. Number of Servings: 4Recipe submitted by SparkPeople user WMKING.

The nutritional information for Pumpkin Quinoa pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 162.4

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 178.2 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 4.7 g
• Protein: 5.5 g

The dietary needs meet for Pumpkin Quinoa pancakes is Gluten Free