What we had for dinner last night

I found this recipe on rtheyallyours.blogspot.com.  I substituted garbanzo/fava bean flour for pinto flour and oat flour for the quinoa.  I have no patience for cooking pancakes, so I poured the batter into a greased 10x15" cookie sheet and baked it at 375 for about 25 minutes.  They were great!!  Everyone loved them.

Pumpkin Pancakes

Ingredients4 tsp cider vinegar
3 1/2 cups milk
3/4 cup pinto bean flour
2 1/4 cup quinoa flour
2 tsp allspice
2 tsp cinnamon
1 tsp ginger
1 tsp salt
1/2 cup brown sugar
4 tsp baking powder
2 tsp baking soda
1/4 cup vegetable oil
4 eggs
2 cups pumpkin puree

Directions

Step 1. Combine vinegar and milk and let sit for ten minutes, until milk is curdled.

Step 2. Mix all the dry ingredients in a medium-sized bowl.

Step 3. Mix all the wet ingredients in a large bowl, including the milk mixture.

Step 4. Pour the flour mixture into the pumpkin mixture and mix well.

Step 5. Butter a skillet and pour on 1/4 cup portions. Cook until browned on each side. Pancakes will be moist in the center.