Simply Quinoa · by Alyssa★ 4.0 (1)
Gluten-Free Pumpkin Pancakes
NUTRITION · PER SERVING15M COOK
CAL 5%·PRO 8%
CARBS 11G45% OF CAL
2G FIBER8G OTHER1G TOTAL SUGAR
FAT 4G39% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy pancakes flavored with pumpkin and fall spices, made with oat and almond flour. Hearty yet naturally sweet.
mainamericanbaked goodeggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup pumpkin puree
- 3/4 cup almond milk
- 2 large eggs
- 1 teaspoon coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 1/4 cup gluten-free oat flour (or homemade)
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- Pinch of sea salt
- 1/2 cup cooked quinoa ((optional))
At a glance
PER SERVING · TIME 15M
CAL 5%·PRO 8%
CARBS 11G45% OF CAL
2G FIBER8G OTHER1G TOTAL SUGAR
FAT 4G39% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 20mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 90mg
- Calcium
- 49mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 20MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.