Recipe: Pumpkin Quinoa Pancakes

Healthy, gluten-free pumpkin quinoa pancakes

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Life can drag you in a million different directions each day, but you can stop the treadmill of insanity whenever you take a moment, connect to your breath, and choose to do what you love — what your soul wants and what ultimately is for your highest good. Our life expands when we start choosing to do things we love with the time and energy we have.

Meditation

Kundalini Yoga Meditation for the positive mind

Sit in easy pose. Curl your ring finger and little finger into each palm with your thumbs holding them down, with your two standing fingers held together instead of spread apart as in a peace sign. Bring in your arms so that your elbows are by your sides and your hands are by your shoulders with the two standing fingers of each hand pointing straight up. Your forearms and hands should tilt forward slightly to an angle of 30 degrees from the vertical. Press your shoulders and elbows back firmly but comfortably and keep your palms facing forward. Close your eyes and focus them on your third-eye point (the space between your eyebrows). Take slow deep breaths and mentally chant “sa ta na ma” from the third-eye point outward. This is a common Kundalini mantra that describes the cycle of life: “sa” means infinity, “ta” is life, “na” is death, and “ma” is rebirth. Start by practicing for 11 minutes, gradually building up to 31 minutes. Take a deep breath in to close, hold it, and then exhale and relax.

Pumpkin Quinoa Pancakes

Yield: 2 servings

Ingredients:

½ cup (120ml) unsweetened almond milk
1 teaspoon cream of tartar
2 teaspoons flaxseed meal
2 tablespoons (30ml) water
1 cup (112g) quinoa flour
½ cup (123g) pumpkin purée
2 tablespoons (3 ml) pumpkin pie spice (for homemade pumpkin pie spice, mix ½ teaspoon ground cinnamon, 1⁄8 teaspoon ground cloves, ¼ teaspoon ground ginger, and 1⁄8 teaspoon ground nutmeg)
2 tablespoons (30ml) extra-virgin coconut oil
1 tablespoon (15ml) vanilla extract
Coconut oil cooking spray, for greasing

Filling (optional)

8-ounce (237g) container vegan cream cheese
2 tablespoons (30ml) date syrup
Sprinkle of ground nutmeg and cinnamon
Dash of vanilla extract

Directions:

In a small cup, combine the almond milk and cream of tartar and set aside.
To make flax ‘egg’, mix together the flaxseed and water in a small bowl and set aside for 5 minutes, until thickened.
In a medium mixing bowl, mix together the quinoa flour, pumpkin purée, pumpkin pie spice, coconut oil, vanilla extract, and the flax ‘egg’.
Spray a medium frying pan or griddle pan with the cooking spray and heat over medium heat. Add the almond milk mixture to the mixing bowl and thoroughly mix. Pour 2 tablespoons of the mixture into the pan and cook for 3 to 5 minutes, or until bubbles start to form and the edges begin to crisp. Flip and cook for another 30 seconds, and then transfer to a serving plate. Repeat with the remaining mixture.
To make the filling, if using, combine all the filling ingredients in a stand mixer and beat until smooth and creamy. To serve, I love making silver dollar pancakes and stacking them with layers of the filling in between.