It's been a while since I shared a recipe around here. That first trimester of pregnancy seems to really kick my ass and puts cooking/eating very low on my list of things I want to do. As for the other three months, a lack of motivation was definitely the culprit. I have been struggling with how to manage my time between blogging, creating, caring for our toddler, and running a house. This is now one of my priorities for 2018: figuring my shit out. Or at least trying to.
Along those lines, one way I try to maximize my time is by making the most out of a recipe when I can. Pancakes are no exception. I find that if I'm already making them, then it's no more trouble to double the batch and freeze a bunch so I have them on hand. Just lay them out on a cookie sheet between layers of parchment and pop in your freezer. To reheat, just toss a couple of these beauties in the toaster for a quick and delicious breakfast any day!
This is another recipe from my favourite Quinoa 365: The Everyday Superfood cookbook by Quinoa Sisters, Patricia Green and Carolyn Hemming. It calls for quinoa flour which I make myself by toasting quinoa and grinding in my Vitamix. The toasting gives it a nice nutty flavour that works well in this recipe. I also use a local Cold Pressed Camelina Oil in place of the vegetable oil. It adds another subtle note of nuttiness that pairs perfectly with those fall flavours. Around Thanksgiving every year I stock up on organic pumpkin purée so I have it on hand in our pantry. The brand I buy has enough purée to double this recipe so I don't have any leftovers.
DIRECTIONS:
Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt into a large bowl. Mix well. Whisk together the milk, pumpkin, eggs, and oil in a medium bowl. Add to the flour mixture and stir until just blended. Grease a large nonstick frying pan or spray with cooking oil and place on medium heat. When hot, pour ¼ cup (60ml) portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20 to 25 seconds, until the center springs back when pressed. If the pancakes buckle when sliding a spatula under them, lightly oil the pan again for the next pancakes. Serve with maple syrup, pecans, and/or whipped cream. Yield: about 17 pancakes
These pancakes have become a staple in our breakfast rotation and are delicious with nut butter or with a splash of maple syrup for a weekend treat. After you're hooked, grab a copy of this national bestseller to see where else you can add a little quinoa to your life!
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