I have 2 kids that are gluten and dairy intolerant. (I don't do very well with dairy either). These pancakes are an awesome alternative and something we can all eat at an affordable price. I grind my own quinoa into flour in my Vitamix. If you have a wheat grinder, you can also use that.
1 1/2 c. quinoa flour
1/4 c. packed brown sugar (I use Sucanat, pure maple syrup, or agave nectar)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1 3/4 c. buttermilk or sour milk (I make my own buttermilk, using just shy of 1 c. rice, almond milk with 1 TB vinegar or lemon juice mixed in. Since the recipe calls for 1 3/4 c. buttermilk, I adjust my homemade buttermilk to make that much).
1 c. pumpkin puree
2 large eggs (I use chia seeds. 1 TB chia seeds to 3 TB water. Mix and let sit 15 minutes)
2 TB vegetable oil (I use unsweetened apple sauce)
1/2 c. toasted pecans (I haven't used these)
whipped cream (optional. I don't use this either)
Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt into a large bowl. Mix well.
Whisk together the milk, pumpkin, eggs, and oil in a medium bowl. Add to the flour mixture and stir until just blended.
Serve with maple syrup, pecans, and whipped cream.