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Pumpkin Quinoa Pancakes - healthy, gluten-free and just delicious!

Healthy Pumpkin Quinoa Pancakes

Pancakes + pumpkin + quinoa + a dash of maple syrup + becoming a full-time food blogger = happiest life ever.
Course Breakfast, Dessert
Cuisine American
Keyword healthy pancakes, pumkin
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 Pancakes
Calories 118kcal
Author Alyssa Rimmer



  • 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 1/4 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: 2g | Calories: 118kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 78mg | Potassium: 168mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1990IU | Vitamin C: 0.5mg | Calcium: 90mg | Iron: 1.2mg