Quinoa Pumpkin Pancakes

This is kind of a repost.  A few weeks ago I put up a recipe for Quinoa Pancakes.  I was bored last night and decided to try out a pumpkin version.  I looked up a couple quinoa pumpkin pancake recipes but all of them used quinoa flour instead of whole quinoa.  I prefer to use whole quinoa because it gives the pancakes an interesting texture and makes them very filling.  They turned out great. Hope you all enjoy them as much as I did.

Ingredients

½  cup uncooked quinoa  (will yield a little over one cup of quinoa)
1 cup whole wheat all-purpose flour minus 1  tablespoon
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted
1/4 cup almond or soy milk
2 tablespoons maple syrup
a pinch of nutmeg
a pinch of ginger
a pinch of allspice
a pinch of cinnamon
½ can of Libby’s Pure Pumpkin (15 oz. can)
½ teaspoon of vanilla extract

 1. Cook quinoa according to package directions.  In a bowl, whisk together cooked quinoa, flour, baking powder, and salt.
 2 .In another bowl, whisk together egg, egg white, butter, soy milk, and syrup until smooth.
3. Add egg mixture to flour mixture and whisk to combine. Add pumpkin, ginger, allspice, nutmeg, vanilla, and cinnamon. Whisk to combine.
4.   Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by large tablespoonfuls into skillet. The batter will be thick so might need to spread the batter with the back of a spoon so that small round cakes form. Cook for 4-5 minutes.
5. Flip cakes and cook until golden brown on underside, 4-5 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning).
6. Serve hot with maple syrup.