• 1/2 Cup MAMA TERRA Organic White Quinoa Flour
  • 1/2 Cup canned Pumpkin
  • 1/2 Cup Greek yogurt
  • 1/4 Teaspoon baking soda
  • 1 Teaspoon Pumpkin pie spice
  • 1 Tablespoon milk or alternative milk
  • 3 Eggs
  • 1/4 Teaspoon Real salt
  • Coconut oil
  • Maple syrup or honey (optional)


  1. Whisk together pumpkin, yogurt, baking soda, MAMA TERRA Quinua Flour, spice and milk.
  2. Whisk eggs with salt, fold into pumpkin mixture.
  3. Heat a large nonstick skillet coated with coconut oil over medium heat.
  4. Spoon in 1/3 cup batter for each pancake.
  5. Flip when tops are covered with bubbles and edges are slightly brow (about 3 minutes per side).
  6. Drizzle with syrup or honey.

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