If you’ve never had quinoa pancakes before, you’re in for a bit of a surprise—these turn out so fluffy, you’ll wonder why you didn’t try them sooner. No eggs, no bananas, no fancy kitchen tricks. Just a handful of ingredients and a blender. This is one of those breakfasts that feels like you’ve made an effort, but secretly takes less time than brewing a strong cup of coffee.
Why I Keep Coming Back to These Pancakes
There was a time I didn’t care much for quinoa. I’d cook it and try to like it… but the texture just wasn’t my thing. Then one day, I experimented with quinoa flour for pancakes, and it changed everything. Suddenly, the ingredient I used to avoid became the star of my weekend brunch.
The thing is, these pancakes don’t just work—they work really well. Unlike oat pancakes, which can go gummy in the middle or thicken too fast while you’re cooking batch after batch, these quinoa ones stay light and easy. The batter stays consistent from the first pancake to the last, and the texture is on point—springy, soft, and fluffy without any weird sogginess.
Plus, they’re naturally gluten-free and packed with plant protein, so they’re actually pretty satisfying. You won’t need a mid-morning snack after a few of these.
What Makes Quinoa Flour So Great?
Let’s talk about this underrated flour for a second. It’s not a grain—it’s actually a seed, which makes it naturally gluten-free. And it’s packed with protein, which helps give these pancakes structure without needing eggs or binders.
You can grind your own quinoa flour from uncooked quinoa or even quinoa flakes (I use a high-speed blender for this), and toasting the quinoa first adds a nice nutty depth. Or you can just buy a bag of pre-ground flour and keep things simple.
One heads-up though: quinoa flour does have a distinct taste. It’s nutty and earthy, and yes—it tastes like quinoa. If you’re not a fan of the flavor, this might not be your thing. But if you’re even halfway open to it, trust me—pancakes are the best place to start.
No Fuss, No Fussiness
What I love most about these pancakes is how low-maintenance they are. Oat flour pancakes, especially vegan ones, can be touchy—you’ve got to get the moisture just right, and the batter can thicken up like cement if it sits too long. Quinoa pancakes? None of that.
The batter blends up in minutes, stays smooth and pourable, and flips beautifully in the pan. They puff up as they cook, brown nicely, and hold their shape like champs.
And let’s be honest—sometimes, the biggest win is having fewer dishes. I blend the batter, pour straight from the blender, and clean-up takes seconds.
Simple Base, Endless Possibilities
The beauty of keeping the recipe simple is that you can dress it up however you like. Think blueberries, chocolate chips, shredded apple with cinnamon, or even a swirl of peanut butter in the batter. My go-to topping combo? A little vegan butter and maple syrup with a sprinkle of crushed walnuts. But truly—whatever you’ve got on hand will probably work.
You could even turn these into a meal prep pancake stack. They reheat well in the toaster, which is a lifesaver on busy mornings.
Quinoa Pancakes
Start your morning with a stack of soft, golden pancakes that just happen to be wholesome too. These quinoa flour pancakes are light, tender, and surprisingly simple to make—perfect for a cozy breakfast that doesn't skimp on comfort or nutrition.
Ingredients
- 1½ cups (185g) quinoa flour
- ½ cup (130g) unsweetened applesauce
- ½ cup (120g) non-dairy milk of your choice
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 2 tablespoons maple syrup (optional, but adds a hint of sweetness)
Instructions
- Blend it Up: Toss everything into your blender—yes, all the ingredients go in at once. Blend on a low speed just until combined. Give it a stir if needed, but be careful not to over-mix.
- Get the Pan Ready: Warm a non-stick skillet over medium heat. Lightly grease if necessary.
- Pour and Shape: Use about ¼ cup of batter per pancake. Pour it onto the skillet and gently spread it into a circle.
- Cook & Flip: Let each pancake cook for about 2–3 minutes, or until the edges look set and a spatula slides under easily. Flip and cook for another 2–3 minutes on the other side.
- Serve and Enjoy: Continue until all the batter is used up—you should end up with around 8 fluffy, golden pancakes. Top with your favorites—fresh fruit, nut butter, seeds, chocolate chips, or a drizzle of maple syrup.
Notes
- To make your own quinoa flour, simply grind raw quinoa (you can toast it first for extra flavor) or use quinoa flakes in a high-speed blender until fine. It’s fresher and more budget-friendly that way.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 111Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 70mgCarbohydrates 23gFiber 1gSugar 5gProtein 3g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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