Welcome to my first blog post! *cue the confetti and celebratory pancakes*
‘Tis the pumpkin season! Are you into it? Are you over it? Either way, it is quite inevitable within the autumnal months to be bombarded with pumpkin EVERYTHING (and I’m here to do just that today). Sorry in advance to all the pumpkin-haters!
So all aboard the pumpkin train!
Pumpkin is not only trendy but also packed with health benefits. It’s a great source of beta-carotene and potasium, as well as antioxidants.
You can bake the chopped pumpkin yourself and then mash it in order to make the pumpkin puree. However, you may also buy pumpkin puree, which is a lot more convenient. Just make sure that the pumpkin puree you are buying is pure and doesn’t have loads of added sugar in it.
Plot twist, for those who prefer waffles over pancakes, this recipe can be used both ways. I’ve tested the recipe in my waffle maker to ensure its versatility.
So whether you want pumpkin pancakes or waffles, let’s get whisking!
Pumpkin Quinoa Pancakes and Waffles (serves 2)
- 1 cup quinoa flour (I use Bob’s Red Mill)
- 1 tbsp. pumpkin spice
- 2 tsp. baking powder
- 1/4 tsp. pink Himalayan sea salt
- 1 cup dairy-free milk
- 1/4 cup pumpkin puree
- 3-4 tbsp. maple syrup
- 1 egg
- 1 tbsp. vanilla extract
- 1 tbsp. coconut oil, melted
- In a bowl, combine the quinoa flour, pumpkin spice, baking powder and pink Himalayan sea salt.
- In a separate bowl, whisk together the dairy-free milk, sweetener, egg, vanilla extract and coconut oil.
- Add the wet mixture into the bowl of dry ingredients and whisk until it is a smooth batter.
- On a pan or griddle greased with coconut oil, cook your pancakes until golden on both sides.
What’s one of your favorite ways to incorporate pumpkin for the fall season?
I’d love to know!