Sunday, June 4, 2017

GF Pumpkin, Quinoa Pancakes

Here is a quick and simple way to add a little variety to a pancake mix or any homemade recipe.

Simply add 1/4 - 1/3 cup canned pumpkin to your favorite pancake batter. Then add about 1/4 - 1/3 cup quinoa flakes. Mix well. Add more water if needed until desired consistency is reached. Cook pancakes as you normally would, on a hot griddle allowing bubbles to form on top before flipping.  This is an easy way to add some extra nutrients to your pancakes too.

Sometimes I just like the convenience of a readymade mix...but it has to be good!
My favorite pancake mix is The Cravings Place, Gluten Free, All-Purpose Pancake & Waffle Mix. There is no added sugar or fat and requires no eggs and dairy. Allergy friendly and delicious.

You can make them thinner as shown here...using more water.

                     or maybe you prefer a thicker pancake as shown here...using less water.

These pancakes freeze well and can be quickly reheated in the microwave or toaster. I've even packed them in my lunch as a substitute for bread with peanut butter and jam.


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