Pumpkin Spice Wholemeal Quinoa Pancakes

November 26, 2012

Pumpkin spice wholemeal quinoa pancakes…That’s a bit of a mouthful, isn’t it? Well let’s just go ahead and through some more delicious descriptions to these lovely little spiced cakes. More deliciousness? Yes indeed. I’m talking two different tasty toppings for you. Trust me, it’s worth the extra mouthful.

Why two toppings? Well, you’re not always in the mood for the same bite, are you? Choice is good. And I like my choice to be in the toppings. It’s how I play to my often rambunctious flavour mood swings. It’s also how I control elements such as sweetness, instead of sweetening the pancake batter itself. Really, toppings are just a fun way to mix things up. And I like to mix things up.

So here we go….today I’m giving you the choice of pumpkin spice wholemeal quinoa pancakes with a maple pecan crumble….or if you are so inclined, you can have your pumpkin spice wholemeal quinoa pancakes with a spiced molasses syrup. Whichever way you want to elaborately describe these merry morsels, the choice is yours.

Pumpkin Spice Wholemeal Quinoa Pancakes with Maple Pecan Crumble


Makes 6 small-medium pancakes

Note: * ensure your pumpkin is chilled in the refrigerator before use. It yields a nicer pancake.

Ingredients

For the pancakes

1/4 cup Pecans (processed finely in a hand held blender)
1/2 cup Wholemeal Plain Flour
1/4 cup Quinoa Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon ground Ginger
1 1/2 teaspoons ground Cinnamon
A pinch of ground Cloves
A pinch of freshly grated Nutmeg
3 pinches Salt
1 Egg
1/2 cup *cold Canned Pumpkin Puree (I buy mine from USA Foods. Alternatively you can make your own by steaming and then pureeing (and chilling) pumpkin)
1/2 teaspoon Vanilla Extract
2 tablespoons runny Honey
2 tablespoons Milk
Butter to grease your pan

For the crumble topping

1/3 cup Pecans
1 1/2 teaspoons Pure Maple Syrup

To serve

Pure Maple Syrup
Greek Yoghurt

* Ensure that your pumpkin has been chilled in the refrigerator prior to use. Room temperature pumpkin will give you different results.

Method

1. Using a hand-held blender, process the pecans for the pancake mix until finely chopped – you’re aiming for flour-like/powder consistency but a few lumps are fine. If you do not have a hand held blender or food processor, you could very finely chop them up with a knife until as ‘flour-like’ as you can get (some lumps are fine, the batter will just be more lumpy).
2. Sift the wholemeal and quinoa flours into a large mixing bowl (adding back to the bowl any remaining fibre flakes). Sift in the baking powder and spices, then add the salt and pecan mixture and stir to combine.
3. Whisk the egg in a separate, smaller mixing bowl. Add the cold pumpkin, vanilla, honey and milk and stir to combine.
4. Fold the wet ingredients through the dry ingredients until just combined (do not over-mix). Let the mixture sit while you make your crumble topping.
5. For the crumble topping, pulse the pecans in a blender until roughly chopped (alternatively you can chop with a knife). Toast the pecans in a non-stick pan over low-medium heat (shaking the pan to ensure even toasting) until lightly toasted (~4 minutes). Once toasted, turn the heat off and add the maple syrup, stirring to ensure even coating. Set aside to cool.
6. Cook your pancakes by heating a non-stick pan over low-medium heat with a dob of butter (ideally use two pans and cook all your pancakes at the same time). Test that the pan is hot by flicking water on the pan (if it dances, it’s ready). Spoon heaped tablespoons of the mixture onto the hot pan and form into pancake shape (keeping in mind you’re aiming for 6 pancakes). Cook for ~4 minutes until golden brown. Flip and then cook for a further ~3-4 minutes until golden brown and cooked through.
7. Once cooked, stack the pancakes on top of each other, then top with a spoon of greek yoghurt, the pecan crumble and an extra drizzle of maple syrup.

Alternatively, you can skip the crumble topping and slather your pancakes in leftover Spiced Molasses Syrup from when you made Jamie Oliver’s Apple Pepper Pot Cake…oh yes you can.

This syrup will generally make everything better.

If you combine the two toppings you’re in a totally different league to me. I can’t even handle that mouthful.

 

Heidi xo

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  • denitapreston November 26, 2012 at 9:41 am

    These look AMAZING!! Perfect for the season over here too 🙂 May just have to make these on a cozy Sunday.

    Love De xxx

  • Leah November 26, 2012 at 11:02 am

    Wow these look amazing. I can't wait to try them. 🙂

  • Hannah November 26, 2012 at 12:49 pm

    Oh Heidi. HEIDI. I think I've mentioned before that I think of pancakes as completely humdrum, but you always manage to make me want them truly, madly, deeply. Savage Garden style. xoxox

  • Louise November 27, 2012 at 12:46 pm

    Wow… YUM

    Louise x

    http://www.pretty-things.com.au

  • The InTolerant Chef November 27, 2012 at 1:49 pm

    Oh dear Heidi, these look just incredible, and those toppings are over the top! 🙂

  • Heidi November 28, 2012 at 2:14 pm

    De – yes so perfect for you right now, hope you're living it up in all it's spiced, cinnamon, pumpkin glory xo

    Leah – thanks, lovely!

    Hannah – yay for me! & you 🙂

    Louise – thanks!

    InTolerant Chef – way OTT 😉

    Heidi xo

  • Hannah November 28, 2012 at 8:55 pm

    You're so creative with pancakes 🙂 These look so wholesome!! I love pumpkin pie.. I'm sure I'd love these too! xx

  • KittyCate November 28, 2012 at 10:38 pm

    Ohmygoodness, the nomness! You had me at "pumpkin spiced pancakes", and those photos are amaaazing. Definitely giving this one a go xx

  • Not Quite Nigella November 28, 2012 at 10:59 pm

    Mmm I love those drips there! 😛 And I have found the easiest way to make pumpkin is to stick the whole thing in the oven for an hour. The skin comes off easily and it's delicious 🙂

  • Heidi December 2, 2012 at 12:30 pm

    Hannah – thanks, lovely!

    Cate – yay!

    Lorraine – excellent tip, thanks! Love roast pumpkin.

    Heidi xo

  • Daisy@Nevertoosweet December 2, 2012 at 11:57 pm

    These are so American 🙂 YUMMMM I haven't had pumpkin pancakes before and still haven't jumped on the quinoa wagen yet but really sholud hehe heard so many goods things about it!