Wednesday, November 7, 2012

A Hearty Winter Breakfast: Quinoa Pumpkin Pancakes

Pumpkin Pancakes1 1024x883 A Hearty Winter Breakfast: Quinoa Pumpkin Pancakes

Photo: Quinoa 365, by Patricia Green & Carolyn Hemming (Whitecap)

How often do you get the opportunity to enjoy two superfoods in one delicious breakfast? Nutrient-dense pumpkin is loaded with fiber and beta carotene, with few calories its easy to find this time of year, especially canned, and this is a great use of leftovers if you have any after baking pie. And quinoa pronounced keen-wah is becoming more mainstream as people get to know its stellar nutrient profile. Gluten-free and high in fiber, it has a perfect balance of all eight essential amino acids, making it a great source of protein. It has a light, fluffy texture (unlike many whole grains) and is delicious in salads and side dishes but the flour is perfect for baking, and makes great pancakes. It can be found in most health food stores and many grocery stores, such as Whole Foods.

Sisters/authors Patricia Green and Carolyn Hemming have shared their collection of quinoa-based recipes in Quinoa 365: The Everyday Superfood (Whitecap Books) a best seller many times over, it teaches us not only the benefits of quinoa, but how to cook it and use it in every day recipes.

Quinoa Pumpkin Pancakes

Sweet pumpkin and delicate autumn spices make this recipe enjoyable any day of the year or a special treat for any occasion. Reprinted with permission from Quinoa 365 the Everyday Superfood, by Patricia Green and Carolyn Hemming

1 1/2 cups (375 mL) quinoa flour
1/4 cup (60 mL) packed brown sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground allspice
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) salt
1 3/4 cups (435 mL) buttermilk or sour milk
1 cup (250 mL) pumpkin pure
2 large eggs
2 Tbsp (30 mL) vegetable oil

Maple syrup
1/2 cup (125 mL) toasted pecans
Whipped cream (optional)

Measure the flour, sugar, baking powder, 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.

Spray with cooking oil or grease a large nonstick frying pan and place on medium heat. When hot, pour 1/4-cup 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 the spatula under the pancake, lightly oil the pan again for the next pancakes. Serve with maple syrup, pecans and whipped cream (if using). Makes about 17 pancakes.

Photo credit: Quinoa 365 the Everyday Superfood, by Patricia Green and Carolyn Hemming (Whitecap)

 A Hearty Winter Breakfast: Quinoa Pumpkin Pancakes
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