Pumpkin Quinoa Pancakes

From Quinoa - The Everyday Superfood 365 Cookbook

Makes about 15 pancakes.

1 1/2 cups of quinoa flour (you can run your quinoa through a nutrimill or buy quinoa flour at Whole Foods)

1/4 cup packed brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground allspice

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1 3/4 cups of "buttermilk" (Add 1 T of vinegar or lemon juice to 1 cup of unsweetened coconut or almond milk)

1 cup pumpkin puree

2 "eggs" (2 T ground flax, 6 T water - mix together and let sit for a minute to use in place of eggs in cooking)

2 Tbsp vegetable oil

maple syrup

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 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 them, lightly oil the pan again for the next pancakes.  Serve with maple syrup and pecans if desired.