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You can make these quick and delicious wheat pancakes for breakfast, lunch or even dinner!
Perfect for a fall or winter morning, a great way to use up any leftover pumpkin from pumpkin pie.
Quinoa is getting more and more popular because it's rich in protein and fiber, and it's versatile to cook. This recipe uses both whole wheat flour and quinoa flour to give the pancakes extra protein and fiber, they are delicious as well. Use fruit sauce, jam or fresh fruits as topping, an ideal breakfast to start the day.
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