Quill & Parchment: Quinoa Pumpkin Pancakes

Quinoa Pumpkin Pancakes
from the kitchen of Sharmagne Leland-St. John

1 ½  cups quinoa flour
¼ cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoons ground mace
½  teaspoon salt
1 ¾  cups buttermilk
1 cup pumpkin purée
2 large eggs
2 tablespoons vegetable oil
Butternut syrup
½  cup pecans, toasted
Unsalted butter

In a medium bowl combine the flour, sugar, baking
powder, soda, spices and salt. Mix well.  In a larger
bowl, whisk together the milk, pumpkin purée, eggs
and oil. Add to the flour mixture and stir until just
blended.
Grease your griddle or frying pan.  Place over medium
heat.  When drops of water skitter across the surface,
pour ½ ladle portions of batter onto the griddle. When
bubbles begin to form on top and the bottom is browned,
flip and cook the pancake for another 20 to 25 seconds
until the center springs back when pressed. Continue to
lightly oil the griddle or pan in between batches. Serve
with butternut syrup, pecans and butter.
Yields approximately 17 pancakes.

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