Quinoa Pumpkin Pancakes

Are you ready for pumpkin season? I sure am! I heard a rumor that there's a pumpkin shortage this year. I'm not sure if it's true or not but just to be safe I bought an armful. We'll see how long they last me...

Pumpkin pancakes are such a cozy, fall breakfast and the addition of quinoa here adds an unexpected pop of texture and nutty flavor. These are seriously delicious and so satisfying, especially on a blustery day. It was pouring down rain and the wind was tossing up all the falling leaves in a swirl outside my windows while I was crafting this recipe. Thanks for setting the mood, Seattle.

makes about 12 5 inch pancakes

1 3/4 c all purpose flour
2 t baking powder
1/2 t baking soda
1/2 t salt (I love pink himalayan)
2 t pumpkin pie spice (or a dash each of cinnamon, clove, nutmeg, and ginger)
1 c buttermilk (see below for an easy trick to make your own buttermilk)
2 eggs
1 c pumpkin purée
3 T butter, melted plus more for greasing the griddle
3 T organic cane sugar
1 t vanilla extract
1 c quinoa, cooked and cooled

to serve:
butter
maple syrup (real, please!)
chopped pecans

Preheat a large cast iron skillet or griddle on medium-low heat. Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice and set aside. In a large bowl, whisk together the buttermilk, eggs, pumpkin, melted butter, sugar, and vanilla. Whisk the dry ingredients in to the wet until it just comes together then fold in the quinoa. The batter will be thick, so you're doing it right, don't worry.

Add a little butter to the pan just to barely coat the bottom. Ladle spoonfuls of batter into your skillet, allowing about an inch apart from each pancake. Make these into whatever size you'd like. I used about 1/3 c batter for each pancake, and they were about 4-5 inches in diameter. Cook until bubbles start to appear on the surface and as the bubbles begin to pop, flip them and cook on the other side for about 2 more minutes, until golden brown. Serve with warm maple syrup butter, and chopped pecans, if you'd like.

To make your own buttermilk:
Ok, so here's the thing: buttermilk is amazing for creating tender textures in baked goods because of the added acidity, but buying a whole carton is annoying. So if you have milk and lemon juice or vinegar, you can make your own! Just use this ratio:
1 c milk (whole is best) : 1 T acid (lemon juice or vinegar)
Just let it sit about 5 minutes or so, and voila! Buttamilk!