Description
A recipe for nutritious pancakes made with pumpkin and quinoa, served with a homemade praline syrup.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 tablespoon vegetable oil
- For the Syrup: 1/2 cup brown sugar
- 1/4 cup water
- 2 tablespoons butter
- 1/4 cup chopped pecans
Instructions
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- In a separate bowl, whisk together the egg, milk, pumpkin puree, maple syrup, and oil.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the cooked quinoa.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, until golden brown and cooked through.
- To make the syrup: Combine brown sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves.
- Bring to a boil and cook for 3 minutes without stirring.
- Remove from heat. Stir in the butter until melted.
- Stir in the chopped pecans.
- Serve the pancakes immediately topped with the warm praline syrup.
Notes
- You can substitute whole wheat flour for all-purpose flour for added fiber.
- Cooked quinoa should be cooled before adding to the batter.
- For a thicker syrup, boil the sugar mixture slightly longer.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with syrup
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Keywords: pumpkin pancakes, quinoa, healthy breakfast, praline syrup, fall recipe