This past Monday I made one of the hardest decision of my life. To stay with my (secure) full-time job as the Director of Marketing at a firm in Vermont OR do I take the leap of faith and commit myself 200% to Simply Quinoa.
It’s something that I’ve toyed around with in the past, and it’s always been my dream, but I’ve never seemed to let myself take the risk. I’m not sure if it was a lack of confidence, or just fear that I’d not be able to make my dream a reality, but I finally told myself I needed to make the decision.
And well, my friends…I did it. I leapt. I trusted in myself and now I’m my own boss, building my own business and chasing after something I have always wanted.
I’m feeling crazy emotional about it all. I’m excited. I’m reenergized. I’m scared. I have a constant smile on my face. It’s like a weight has been lifted off my shoulders. Like there’s a new found clarity in my life.
And I’m happy. I’m really, really happy.
I was trying to think of a recipe to celebrate this insane life event and I kept coming back to quinoa pancakes.
I think it’s comfort. There’s something so fulfilling about a big stack of pancakes; whether it’s morning or late-night, fluffy pancakes always hit the spot.
Since we’re in full-on pumpkin season, we obviously had to include it in the recipe. Pancakes + pumpkin + quinoa + a dash of maple syrup + becoming a full-time food blogger = happiest life ever.
I swear, these pancakes made the day just that much more special.
But seriously, pancakes aside for a minute, I can’t write this post without including a sincere and heartfelt thank you. Without your love and support, I’d never be able to make this jump. Without you, I wouldn’t have been able to make Simply Quinoa a reality. So thank you. Thank you, thank you, thank you. From the bottom of my heart. You mean the world to me and I’m grateful you have given me the chance to follow my dreams.
XO (times a bajillion and one)
- 1 cup gluten-free oats
- 1/2 cup almond flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Pinch of salt
- 1/2 cup pumpkin puree
- 3/4 cup almond milk
- 2 large eggs
- 1 teaspoon coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- Pumpkin butter to serve
- 1/2 cup cooked quinoa
- Place oats into a high powered blender and blend on high to form a flour. Transfer oat flour to a mixing bowl. Add almond flour, sugar, baking powder and spices. Whisk to combine.
- In a separate bowl, beat together pumpkin, milk, eggs, oil and vanilla. Add wet to dry ingredients and mix to combine. Fold in chia seeds and quinoa.
- Heat a skillet over medium low heat and grease with nonstick cooking spray. When harmed, scoop ¼ cup of batter onto the hot skillet and cook for 2 – 3 minutes until bubbles begin to form and the bottom of the pancake has started to brown. Flip and cook 1 – 2 minutes more. Repeat until no batter remains.
- Serve with pumpkin butter and maple syrup.
|Serving Size||2 pancakes|
|Amount Per Serving||As Served|
|Calories 176kcal Calories from fat 68|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 2g||10%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|