Healthy Pumpkin Quinoa Pancakes + Praline Syrup

September 5, 2018

These Healthy Pumpkin Quinoa Pancakes + Praline Syrup are the best thing that you’ll ever encounter for breakfast. In true Fall fashion, these vegan pancakes come loaded with pumpkin + spice flavor and topped with a sweet, dairy-free + vegan praline sauce that is packed with toasted pecans. Completely easy to make and can be whipped together in just 30 minutes. Bon Appetite!

Healthy Pumpkin Quinoa Pancakes + Praline Syrup

Can you believe that we are coming around to the final months of the year? Who knew that September would swing around so quickly, right?

Am I the only one totally freaking out about Christmas being just moments away? That means that I now have to begin  prepping for gifts, food, and decor!

OK, so I’ll be honest—I’m SUPER EXCITED because I enjoy cooking/baking as you already know. But I also LOVE interior decorating so what requires my creative juices to flow more than Holiday decor. Haha.

Healthy Pumpkin Quinoa Pancakes + Praline Syrup

Moreover, I’m also freaking out because that means that I have a ton to do! With the holidays for me, comes doing pop-up shops, feeding the homeless (one of my biggest dreams for a long time!), getting our magazine out and ready, and so much more!

By the way, if you’d love to be a part of this great #FeedTheHomeless cause that we are doing, don’t hesitate to either place a Baked Goods order OR donate on our Shop Page.

We’re currently looking at several Non-Profit organizations in our area to volunteer with and serve some of our popular sweets for those in need.

I’m a huge believer in not just giving back just to give back, BUT to bring some sort of light to someone’s day, even if that meant handing them a healthier alternative to sweets that we often take for granted because we are able to goin our kitchens and make them ourselves.

So, what better way to use my gift than to help someone else who may just need a pick me up.

Healthy Pumpkin Quinoa Pancakes + Praline Syrup

Besides that, I’m super excited to be launching my Podcast, “For the Love of Sweet Tea” (And yes, it’s the same name of  our upcoming Magazine!), where we’ll be talking about ALL things Food (Vegan + Non-Vegan) and Wellness.

We’ll be launching this on our FB Live on Thursdays (starting tomorrow, 9/6) at 7:30pm and you’re invited to join us! Just visit our Orchids + Sweet Tea Page and be sure to “Like” it so that you’re always in the know about what we’re doing!

To be honest, I chose to start this podcast because of the many questions that I get about my love for cooking and my entire process of eating healthier, most of which are focused around my vegan eats.

Of course, like many of you, I do have days where my eating isn’t so healthy (“le struggle!”), BUT I do make an intention to eat healthy on most days and I can now pat myself on the back for sticking to GREATLY minimizing my dairy intake! YESS!!

I know. I honestly didn’t think that I could entirely do this when I first made it a goal at the beginning of the year, HOWEVER, I have done so well and we’re in the 9th month!

The key to sticking to your own eating goal is finding alternatives! This is definitely one of my topics for our podcast! You can’t make your brain feel like you’re depriving yourself of anything by eating healthy.

You’ll only cheat! You first need to start by incorporating healthier options in your current favorites and working your way out that way.  Of course, yo can read our latest article, How to Best Transition into a Plant-Based or Vegan Diet, which delves into this more closely!

If you’re looking to really have a conversation about it, however, be sure to join our podcast on FB Live!

Anyway, I’m so excited to share my first Fall Recipe with you guys, which I must say is AMAZING! At first, my husband was a bit apprehensive to try these pancakes because THEY HAVE QUINOA IN THEM!

But of course, I told him to TRUST MY JUDGEMENT and lo and behold—he couldn’t stop eating them and neither could my little guy! Haha!

I was so happy that my little guy loved them because I always try to find creative ways to incorporate his veggies and fruits in the goods I bake/cook because he’s really a picky eater! AND WE HAVE A WINNER WITH THESE! 

If you’re looking for other amazing breakfast ideas that are Vegan specifically, I’d recommend testing out these Vegan Banana Pancakes or maybe this Vegan Blueberry Oatmeal + Caramelized Bananas. Don’t worry—you can always visit our Vegan Bites archives or Breakfast archives for more Food inspiration as well.

Healthy Pumpkin Quinoa Pancakes + Praline Syrup

Whelp, let’s dig right into these pancakes, shall we?

Start by whisking together the organic all-purpose flour, baking powder, baking soda, pumpkin spice, and sea salt in a large bowl and set aside.

In a separate bowl, add the pumpkin puree, ‘chia eggs’, coconut oil, vanilla extract, quinoa, and maple syrup and whisk together until well combined.

Now, add the wet ingredients in with the dry ingredients and stir together with a rubber spatula until well combined. Slowly, add Almond milk to mixture until desired consistency is met. NOTE: Batter shouldn’t be too runny or too thick. Try to find it somewhere in the middle. **Try not to Over-mix.**

Add a thin slice of vegan butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.

Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

Vegan Praline Syrup: In a small saucepan (heated on medium-high heat), add the vegan butter, organic brown sugar, and sea salt, stirring until well combined. Once heated through, this mixture will begin to liquify a bit and become bubbly. Continue to simmer for 2-3 minutes, whisking occasionally. Add canned coconut milk, whisking frequently, for about 3-4 minutes until the sauce becomes like caramel sauce (although it will be liquid-y at first). Remove from heat and fold in the toasted pecans. Keep stirring (using a rubber spatula) for another minute or so until pecans are well dressed in the sauce. Set aside to cool for about 5 minutes so that the sauce can thicken.

To serve, stack pancakes onto one another and add praline syrup and lightly drizzle with maple syrup, if desired.

Bon Appetite!

Healthy Pumpkin Quinoa Pancakes + Praline Syrup

Healthy Pumpkin Quinoa Pancakes + Praline Syrup

Healthy Pumpkin Quinoa Pancakes + Praline Syrup

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 8 pancakes
Print It Pin It

Ingredients

  • 1 cup organic all-purpose flour
  • 1 cup multi-grain quinoa, cooked (According to packaging instructions)
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp pumpkin spice
  • 1/4 tsp sea salt
  • 2 'chia eggs' (See Notes)
  • 1/4 cup pumpkin puree
  • 1/3 cup organic pure maple syrup OR agave
  • 3 Tbsps coconut oil, melted
  • 1 1/4 cup Almond milk, unsweetened (You can use your favorite Non-dairy milk)
  • 1 Tbsp vanilla extract
  • vegan butter, for cooking

For Vegan Praline Syrup:

  • 1/2 cup organic brown sugar, vegan-approved! (I use the Raw Sugar brand)
  • 2 Tbsps vegan butter
  • pinch of sea salt
  • 1/3 cup canned vegan coconut milk (See Notes!)
  • 1/3 cup chopped pecans, toasted (See Notes)

Instructions

  • Start by whisking together the organic all-purpose flour, baking powder, baking soda, pumpkin spice, and sea salt in a large bowl and set aside.
  • In a separate bowl, add the pumpkin puree, chia eggs, coconut oil, vanilla extract, quinoa, and maple syrup and whisk together until well combined.
  • Now, add the wet ingredients in with the dry ingredients and stir together with a rubber spatula until well combined. Slowly, add Almond milk to mixture until desired consistency is met. NOTE: Batter shouldn't be too runny or too thick. Try to find it somewhere in the middle. **Try not to Over-mix.**
  • Add a thin slice of vegan butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.
  • Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

For Vegan Praline Syrup:

  • In a small saucepan (heated on medium-high heat), add the vegan butter, organic brown sugar, and sea salt, stirring until well combined. Once heated through, this mixture will begin to liquify a bit and become bubbly. Continue to simmer for 2-3 minutes, whisking occasionally. Add canned coconut milk, whisking frequently, for about 3-4 minutes until the sauce becomes like caramel sauce (although it will be liquid-y at first). Remove from heat and fold in the toasted pecans. Keep stirring (using a rubber spatula) for another minute or so until pecans are well dressed in the sauce. Set aside to cool for about 5 minutes so that the sauce can thicken.
  • To serve, stack pancakes onto one another and add praline syrup and lightly drizzle with maple syrup, if desired.
  • Bon Appetite!

Tips & Tricks

**For canned Coconut Milk: You'll need 1 (14 oz.) can of coconut milk (I always use the Thai Kitchen brand). Simply remove coconut liquid out of can entirely and stir well until it is well combined and looks like actual milk. Use portion of recipe and tightly store the rest in the refrigerator for up to 3-5 days.**
**To Toast Pecans: Add chopped pecans to a baking sheet and toasting them in the oven (350 degrees Fahrenheit) for 10-15 minutes, tossing them halfway to avoid browning on one side.**
**For Chia Eggs: 2 Tbsps of chia seeds + 6 Tbsps water = 2 'chia eggs'. Whisk chia seeds and water in a small bowl until well combined and let sit for 10 minutes. Mixture should be thick.** Continue recipe!

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Healthy Pumpkin Quinoa Pancakes + Praline Syrup.

ORCHIDS + SWEET TEA

Love this Post? SHARE!

LOVE THIS RECIPE?
LET US KNOW!

Your email address will not be published. Required fields are marked *

Love this Recipe?




    • Yes, I’m super excited for the fall flavors as well. I do hope that you enjoy these as much as I did, Demeter!

    • It really is perfect for the Fall season, Shinta! Not to worry–the quinoa doesn’t add a graininess or seediness to the pancakes. They blend right in! 🙂