Cooking with Ceci: Quinoa can be a breakfast food, too



Yes, quinoa for breakfast! This delicious Quinoa-Pumpkin Pancakes recipe is a healthy choice year round. This extraordinary grain is resistant to drought, poor soils and high salinity, and it can withstand extreme freezing temperatures. No wonder the Andean people say: “Quinoa is life! Quinoa is the past, the present and the future of humanity.”

Note: Some of the amazing qualities of quinoa: high in protein, contains all the essential amino acids, ideal for those with gluten intolerance, wheat allergies or other digestive disorders, helps build muscle and promote weight loss.


Serves: about 17 pancakes

1 1/2 cups quinoa flour

1/4 cup packed brown sugar

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 3/4 buttermilk or sour milk

1 cup pumpkin puree

2 large eggs

2 tablespoon vegetable oil

Maple syrup

1/2 cup toasted pecans

Whipped cream (optional)


Measure 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 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 pancakes buckle when sliding the spatula under them, lightly oil the pan again for the next pancakes. Serve with maple syrup, pecans and whipped cream (optional).

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