Gluten-Free Pumpkin Quinoa Flour Pancakes Recipe - My Natural Family (2024)

Rebecca Baron 48 Comments

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My gluten-free pumpkin Quinoa flour * pancakesrecipe is just what you're looking for. It's healthy, yummy and gluten-free, what more could you ask for. I have Type II diabetes that I control with natural supplements and by eating healthy. That mostly means NO sugar and NO white foods. So I came up with this recipe that I can eat a little bit of and not have problems.

Gluten-Free Pumpkin Quinoa Flour Pancakes Recipe - My Natural Family (1)

Guess what? The Greek Yogurt I buy at Costco only has one ingredient - skim milk. So it only has 7g of sugar - but it's from milk - so it's more natural and it's enough sugar that I thought these pancakes tasted great! I ate my pancakesplain and the kids and my wife had pure grade B maple syrup on theirs.

My children beg for these year-round and they could care less that pumpkin foods are "fall" foods. All they know is that these gluten-free pancakes taste good. Sometimes, when I'm feeling in an extra-good mood, I top these with whipped cream or caramelized pecans. So. Good.

I tried to keep the protein level high with some in the yogurt, flour and more eggs than you would normally put in pancakes. It does make them a little thin and eggy, but I like them that way. I don't like the texture of fluffy pancakes. Besides, I'm trying to get as much protein and as little carbs into these pancakes as I can.

Please note that I eat very little sugar so I added no sugar of any kind to the pancakes so I could eat them. For me, the maple syrup on top is MORE than enough sugar. However, to those of you who would like sugar in your pancakes, please feel to follow the recipe. You could consider raw honey. I seem to be able to tolerate it the best of all the kinds of sweetener.

Let me know what you think of this recipe for pancakes made with quinoa flour *! Enjoy!

Gluten-Free Pumpkin Quinoa Flour Pancakes Recipe - My Natural Family (2)



Gluten-Free Pumpkin Quinoa Flour Pancakes Recipe - My Natural Family (3)

Pumpkin Quinoa Flour Pancakes Recipe

★★★★★4.1 from 12 reviews

  • Author: Rebecca Baron
  • Prep Time: 10
  • Cook Time: 6
  • Total Time: 16 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: American
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These are delicious, rich and fluffy. What more could you ask for in a gluten-free pancake?



Dry Ingredients:

  • ¾ Cup Quinoa Flour *
  • 1 tsp Pumpkin Pie Spice
  • ½ TSP Cinnamon
  • ½ tsp Baking Soda
  • ¼ tsp Baking Powder
  • ¼ tsp Real Salt *

Wet Ingredients:

  • ¾ Cup Pumpkin Puree
  • ½ Cup Fat-Free Greek Yogurt (such as Chobani)
  • 1 Tbl Molasses
  • 1 Tbl Maple Syrup * or Honey
  • 3 Tbl milk or alternative milk, such as almond milk
  • 1 tsp Apple Cider Vinegar * (or white vinegar)
  • ½ tsp Vanilla
  • 2 eggs


  1. Combine all the dry ingredients in a medium bowl. Stir well and set aside.
  2. Combine all the wet ingredients except the eggs in a medium bowl. Whisk well. In a separate bowl, whisk the eggs, then stir them in.
  3. Place a nonstick skillet over medium heat. Add a little coconut oil. no more than ½ tsp. When it melts, add a ladle of batter, about ½ cup. Spread to make a pancake about 5"-6" across.
  4. Cook about 2-3 minutes, or until bubbles start to appear. Flip and cook another 2-3 minutes. Continue with the rest of the batter, adding more coconut oil as needed.
  5. Drizzle with maple syrup or honey.

Keywords: Rich, Fluffy, Gluten-Free

Gluten-Free Pumpkin Quinoa Flour Pancakes Recipe - My Natural Family (4)

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Reader Interactions


  1. Henna

    Wow!! Thanks for sharing this. Excited to try this pancake.


    • Rebecca

      I would love to know if you like them.


  2. Lynn Ferguson

    Hi Rebecca, just found your pancake recipe searching for something to make with quinoa flour and low carb, paleo and suitable for those on a very low carb (higher protein/fat way of eating).! I have a question, in your write up you say "Please note that I eat very little sugar so I added no sugar of any kind to the pancakes so I could eat them. For me, the maple syrup on top is MORE than enough sugar. " However, On the recipe that I am viewing on the ingredients list there is molasses, honey/maple syrup and pumpkin puree, all of which from a type 1 diabetic, low sugar intake and nutritional therapist view, I would class as high in sugars? Have you recently added the molasses to benefit those with a sweet tooth or was it in there from the beginning of the recipe? Have you made the pancakes using less of the sweet/sugary ingredients and if yes what was the outcome ?? Many thanks, Lynn


    • Rebecca

      The molasses and honey are in there so it tastes "normal" for people who are used to sugary things, but if you are not used to sugary things like me, I'm saying, they taste perfectly fine without any of the molasses or honey. The pumpkin is plenty of sugar, especially with syrup on top. Does that make sense?


      • Lynn

        Hi Rebecca, yes that makes perfect sense. I thought you may say that, but in my business I hear/see a lot of confusion about the terms "sugar, sweet, carbohydrate, glucose etc" and taste buds are so distorted today with the over use of these things and artificial sweeteners! Glad to find someone who has some nice low carb/sugar recipes. Did you do much different when omitting the molasses as this is part of the "wet" ingredients, like add more water? Omitting the honey wouldn't make any difference because this is only a dressing. Looking forward to trying them out.


        • Rebecca

          I don't, just because pancakes are so subjective anyway to the thickness people like them and I like them a little thicker. But if you try them and they seem a little thick to you, just add a little liquid of your choice. We are way too acquainted with carbs around here. I am on a very specialized diet myself and have done a strict elimination diet to figure out which foods were triggering my T2D, so now I can manage that with diet and a few supplements. But that leaves only a few carbs I can eat. My wife can't eat many carbs either and my son is a T1D, so we count his carbs too. Then we have three children who just want to eat sugar all day and feel deprived that we aren't normal around here. Oh well. Probably more than you need to know. I do have several sugary recipes on this blog though, cause that's what most people want. But you should be able to find several to suit your needs. I make these without the syrup all the time - These naturally are low carb - and this my favorite dinner lately - and I can't have dairy, so I make two pans and don't put cream in one pan.

          • Lynn

            Thats great Rebecca thank you. I was classed as "old" when I became a T1D at the age of 24, so now at 60 I have had it for 36 years. Followed medical advice for many years, piling in the carbs and insulin to suit and only got sicker and sicker. Then I changed path and trained as a Naturopathic Nutritional Therapist over here in the UK and since then Ive got better and better (were not allowed to say that four letter word over here C--E but thats what I did to many of the complaints they had be labelled with!!! Because Ive been on insulin so long it is doubtful I will every rejuvenate my pancreas enough to go without (maybe a stem cell transplant) but I never stop trying. Im low carb, moderate protein and relatively high good fats including saturated. Its where the fat comes from that makes the difference - get it from poorly raised animals and its a bad fat, get it from grass-fed/pasturer-raised, organic then it how we evolved - lots of fat, roots and shoots, sea-food/fish and sea vegetables (iodine/full spectrum salt). Sad to say humans (supposedly the intelligent species, has managed to poison most of his habitat (planet, air, water, soil, food) so I try to grow as much as I can myself as toxicity plays an enormous part in health and wellbeing. I have many ex T2D clients, it is totally reversible provided it is not drug (Pharma) induced. Personally I think T1D and T2D should be treated as totally separate conditions as T1D is basically auto-immune (part of a very large jigsaw on the way to getting poor health!!). Anyway, thanks for the information, I will create some of your recipes and pass them on to my clients too if that's ok with you. I will give you the credit of course and point them to your website. Personally I think its a great website, dads and the males in the family should get a lot more recognition than they seem to today. Its all women this, women that, but one day our intelligence may let us realise that both sexes are equally important (and if we hadn't poisoned our world so much the sexes may not be as mixed up as they are - don't hear many people talking about that one though! Probably too controversial for most.

          • Rebecca

            Yes. I would love for you to share my recipes. The more people we can get educated, the better. I definitely find myself in the minority as a male in the alternative world; not quite sure why.

  3. Alyssa

    Another tasty quinoa recipe 🙂 Love it! I just featured it in my Quinoa Thanksgiving Recipe roundup as I think a fluffy stack of these pancakes would be the perfect way to start Thanksgiving day. Thanks for sharing!

    Here's a link to the post if you're interested in checking it out:


    • Rebecca

      Thanks for your nice comment. I pinned your post. Looks awesome!


  4. e cards whenever

    Everything is very open with a clear clarification of the issues.
    It was really informative. Your site is very useful.
    Thank you for sharing!


  5. Kim

    I recently began eating quinoa and am anxious to try these pancakes. We want to cut back on our sugar and white flour intake in our home, but we don't want to give up all our favorites - like pancakes. Thanks for the recipe!


  6. Diana

    This sounds delicious! I'm just wondering if there is anything you know of that I can use in place of the yogurt in order to make them dairy free as well…please advise.


    • Rebecca

      Coconut milk would be a good substitution but I would not do quite as much cause Greek yogurt is thick.


      • Diana

        Great! Thanks a bunch. Can't wait to try them 🙂


  7. Emelia

    Looks great! Makes my tummy rumble just thinking about it. Such a simple clean recipe too, excited to try it out in my household!


  8. Ann

    Do you make your own quinoa flour with a processor? I have quinoa, I'm thinking of giving it a shot!


  9. Marcia Lee

    I absolutely love Quinoa and I can't wait to try the Pumpkin Pancakes. Thank you for all of the great recipes you have shared.


    • Rebecca

      You're welcome. Please let us know if you try them and like them.


  10. Debora Cadene

    Hi...I was wondering about the quinoa flour. I do not have access to that here where I live, but do have a Vita-Mix. could I dump some quinoa in there and make my own flour and use that?????

    debora cadene,
    atikokan, ontario


  11. Nancy

    I'm completely new to the GF way of eating, but was really wanting some waffles for breakfast, so used my waffle iron instead of making pancakes. I just tried your recipe ... and found it to be FANTASTIC. I added about a tablespoon of molasses to sweeten it a bit, and the Greek yogurt I had on hand was vanilla (which was sweetened). I added also, about a teaspoon of vinegar to counteract the bitterness of the quinoa flour. A little extra cinnamon also is good. This recipe is a keeper! Thank you!


    • Rebecca

      Oh, good. So good to hear. I love how you can't really taste the pumpkin until the end when you get the nice flavor of it - and thanks for the ideas of ways to change it up.


  12. Michelle

    This looks amazing! Thank you for such a great site, I'm so glad I found you!


  13. Katie

    ooo Quinoa pumpkin pancakes sound sooo good.


  14. Sarah L

    Looks very yummy and just right for a Fall Sunday breakfast. Thanks.


  15. Nitasha Evans

    These sound and look amazing! So healthy too!


  16. Vonnie

    Love this recipe. I have some canned pumpkin that this would be perfect to try out. My dad has recently been diagnosed with diabetes, so I'm looking for healthy treatments for him. Thanks for all your info! Blessings!


    • Rebecca

      You’re welcome! It looks delicious and healthy. Hopefully we’ll get you some good quality traffic. . .


  17. Kierstin

    This recipe looks delicious! Can't wait to try it!


  18. ANN*H

    With pumpkin being in season now this would be something new to make with my fresh pumpkin. thanks for the recipe


  19. Frannie

    I love these pancakes. Light, fluffy and delicious. Perfect!


  20. Karen

    Is there any sweetener in this recipe? I made this and tasted the batter prior to cooking and they needed something sweet. I added some stevia. If I make them again, I would add some vanilla too. I used plain greek yogurt. These weren't a big hit with my family. Maybe if I tweak the recipe...


    • Rebecca

      Thanks for your comment. I added a little to the post talking about how you may want to add sweetener if you can tolerate it and like the taste or want them more child friendly. It's hard for me to judge sweetness because I eat so little of it and don't think it's necessary in most causes.


  21. afracooking

    I adore pancakes - I make them at least once a week. And I always go for healthy options - oats, buckwheat etc but I have never made pumpkin pancakes. Cant wait to try these!


  22. Laureen E.

    thanks for the quinoa pumpkin pancake recipe


  23. Laura B

    wow these sound so good! I love cooking with coconut oil. I've only ever used quinoa flour that I made myself to try to make quinoa chips. They were sort of a kitchen fail haha. Maybe I'll have to give quinoa flour another chance


    • Rebecca

      Quinoa flour is really good is you have a little something to hide the flavor, otherwise it's kind of weird. I thought these pancakes were great. Please let me know if you think they are too!


  24. Randy

    Where does the Tbl. of milk, pumpkin pie spice, and coconut oil go???


    • Rebecca

      Oops. That recipe really needed some editing, huh? I just updated it so it should make more sense now.


      • Randy

        Thanks! Makes more sense now. Will try these next Saturday morning. They look scrumptious!


  25. Terri C

    Can't wait to try these, they sound so good!


  26. rebeccabasset

    Ohhh these sound excellent. I will have to try these.

    Thanks for the post and the recipe!


  27. Glenda

    Hi Rebecca
    I’m so going to try the quinoa pumpkin pancakes. I am all about sharing healthier ways of living with my family. This recipe looks yummy ? Will let you know how it turned out.


    • Rebecca Baron

      Awesome! I would love some feedback. I really liked them so hopefully you will too!



  1. […] Quinoa Oatmeal Pumpkin Pancakes/ My Natural Family […]


  2. […] (hardly altered from the blog ‘My Natural Family‘) Serves […]


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Gluten-Free Pumpkin Quinoa Flour Pancakes Recipe - My Natural Family (2024)


Can I use quinoa flour instead of all purpose flour? ›

First of all, it's good to know just how versatile quinoa flour is. It creates a soft baked good but is also wonderful for making bread and is a fantastic all-purpose type of flour.

Is quinoa flour just ground quinoa? ›

Quinoa flour is a fine powder that results from grinding or blending dry quinoa or quinoa flakes. Quinoa is a high-protein, nutrient-dense ancient grain that contains many essential amino acids. Some quinoa flour recipes call for toasted quinoa, while others call for fresh, untoasted quinoa.

Does quinoa flour rise? ›

I don't love using gums, so I rely on high protein flours like quinoa flour. It helps to provide structure and rise to baked goods, while also adding protein and fiber on the nutrition side of things.

How does quinoa flour affect baking? ›

Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.

What are the pros and cons of quinoa flour? ›

Quinoa flour offers numerous advantages such as being gluten-free, high in protein, and packed with essential nutrients. However, its distinct nutty taste and dense texture may not be preferred by everyone. It also tends to be more expensive than all-purpose flour.

Does quinoa flour need to be refrigerated? ›

RECOMMENDED STORAGE AND USE: Flour is not ready-to-eat and must be thoroughly cooked before eating to prevent illness. Keeps best refrigerated or frozen. Produced in a nut-free facility.

Does quinoa flour taste like regular flour? ›

Some find it bitter, but I find that toasting the quinoa beforehand helps with the bitterness. You should know that it's not going to taste like all-purpose flour and that It goes best in recipes that have other bold flavors, like cocoa powder and warming spices.

Why do you soak quinoa in vinegar? ›

For people who still find quinoa difficult to digest, soaking your quinoa can help release the phytic acid (which binds to certain vitamins and minerals and keeps us from absorbing them) and activating phytase, the enzyme that helps us digest them. What you'll need: Quinoa. Lemon juice or white or apple cider vinegar.

Is quinoa flour anti-inflammatory? ›

Quinoa (kiːnwɑː)

With its mild nutty flavor, this edible seed packs a powerful nutrition punch, containing anywhere from 17-27 grams of fiber and 8 grams of protein per cup cooked. Quinoa is also considered to be a whole grain, gluten free and contains anti-inflammatory properties.

Can you bake with quinoa flour? ›

Quinoa flour can be used as a single-flour replacement for wheat flour in some recipes. Not all, but some. This is great information for family or friends who really want to bake for you.

Can I grind my own quinoa flour? ›

Simply place the raw white quinoa in the food processor and blend until completely smooth.

Is quinoa flour good for baking cookies? ›

Not only does quinoa flour provide an amazing texture for these gluten free chocolate chip cookies, but it also makes them a bit healthier with a boost of nutrition, fiber, and protein plus it gives them a slightly nutty, delicious flavor.

Does quinoa flour cause bloating? ›

The introduction of seed grains like quinoa, amaranth and millet can also cause bloating if these are new to their diet or the person's digestive health has been compromised and the proper enzymes and digestive factors are not being produced to break these down properly.

Is quinoa flour good for bread? ›

Some researchers have identified that quinoa flour gives bread a nutty flavour and crunchy texture [14].

Can quinoa flour be substituted for white flour? ›

Quinoa flour inherently produces baked goods with a denser and moister texture. Bakers should use 1 1/2 cups of quinoa flour for every 2 cups of wheat/all-purpose flour to avoid excessively heavy or dry results. For maintaining the desired moisture levels, they might need to tweak the amount of liquid ingredients.

What is the ratio of quinoa flour to all-purpose flour? ›

Comparing quinoa flour vs all-purpose flour
All-Purpose FlourQuinoa Flour
Substitution ratio vs all-purpose flourN/AReplace 25% – 50% of your all-purpose or gluten-free blend with quinoa flour
Paleo-friendly?NoNo (psuedocereal grain)
4 more rows
Apr 5, 2023

What is the best substitute for all-purpose flour? ›

Four All-Purpose Flour Alternatives
  • Chickpea Flour. Relatively new to American households, chickpea flour (also called garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients. ...
  • Rice Flour. ...
  • Almond Flour. ...
  • Buckwheat Flour.

What flour can I use if I don't have all-purpose flour? ›

Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose. Just take note that each flour is best used in specific types of recipes.


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