Quinoa flour: 60g (1/2 cup), Pumpkin puree: 120g (1/2 cup), Egg: 50g (1 large), Almond milk (unsweetened): 60ml (1/4 cup), Maple syrup: 10g (2 tsp), Pumpkin pie spice: 3g (1.5 tsp), Baking powder: 4g (1 tsp), Salt: 1g (pinch), Olive oil: 10ml (2 tsp, for cooking), Pecans (chopped): 15g (1 tbsp), Greek yogurt (low-fat): 30g (2 tbsp), Cinnamon: 1g (1/2 tsp, for garnish)
1. In a bowl, whisk together 60g quinoa flour, 3g pumpkin pie spice, 4g baking powder, and 1g salt. 2. In a separate bowl, mix 120g pumpkin puree, 50g egg, 60ml almond milk, and 10g maple syrup. 3. Add dry ingredients to wet ingredients and mix until just combined. 4. Heat a non-stick pan over medium heat and add a small amount of oil. 5. Pour about 60ml (1/4 cup) of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. 6. Flip and cook for another 1-2 minutes until golden brown. 7. Serve topped with 15g chopped pecans, 30g Greek yogurt, and a sprinkle of 1g cinnamon.
