These quinoa pancakes with quinoa flour are moist, fluffy, delicious and easy to make. They are naturally gluten free, vegan and made with a handful of ingredients. Ready in minutes!
These quinoa pancakes have a delicious flavour and moist and fluffy texture despite being dairy and egg-free! This is thanks to the addition of ripe mashed bananas. I tested several versions without adding the banana and they were all underwhelmingly bland and lacked moisture, which is not what you want in a pancake!
These vegan pancakes with quinoa flour are nutritious, high in protein and fibre but low in fat as well as calories. 1 pancake contains only approximately 45 calories!
Other 'sweet' recipes containing quinoa you might also like include quinoa blueberry muffins, quinoa banana bread and overnight quinoa with banana.
Quinoa pancakes ingredients and substitutions
- Quinoa flour
Made by grinding raw quinoa to a fine powder quinoa flour is super nutritious, high in fibre, protein and iron. You can use either store-bought or homemade quinoa flour. Homemade quinoa flour is slightly coarser than commercially produced and you may need to use a little more of it (approx. 2 teaspoons more).
- Bananas
Use very ripe bananas for maximum sweetness. You can mash them with a fork or puree until smooth, if preferred.
- Milk: Use either unsweetened almond or oat milk.
- Raising agents: I used a combination of bicarbonate of soda and baking powder (you won't taste the soda).
- Lemon juice: enhances the flavour and works with the soda to help the pancakes rise well.
- Vegetable oil: adds moisture. You can use melted coconut oil instead if preferred.
- Flaxseed: helps produce fluffy pancakes.
- Cooking spray: for frying.
Optional ingredients
- 1 teaspoon of cinnamon or pumpkin spice/mixed spice
- Zest of 1 lemon
- 1 teaspoon of vanilla extract
How to avoid bitter tasting quinoa pancakes
Your quinoa flour pancakes can sometimes taste a little bitter. This happens if the quinoa flour is made using quinoa that hasn't been rinsed. The bitterness is caused by a chemical compound called saponin which coats the quinoa seeds. It can be removed simply by rinsing the raw quinoa before using.
To avoid bitter tasting pancakes with quinoa:
- Use quinoa flour from a trusted seller.
- Add mashed banana to the batter - as I have done in this recipe! The flavour and sweetness of the banana effectively masks any potential bitterness in the flour.
Step-by-step recipe instructions
1.Mash bananas: Mash the bananas as thoroughly as you can (use a fork).
2. Add ingredients: Add the oil, lemon juice and flaxseed and stir to combine.
3. Add milk: Transfer to a larger bowl and whisk in the milk.
4. Add quinoa flour: Whisk together the quinoa flour, baking powder and bicarbonate of soda. Add this mixture into the batter and whisk until thoroughly incorporated (try not to overmix it). The batter should be thick but pourable. Set aside for 5 minutes.
5. Cook pancakes: Heat the pan then mist with cooking spray. Lower the heat and spoon the batter onto the pan spreading it a little to form round pancakes. These pancakes will expand so do not overcrowd the pan. Cook for about 3 minutes (over a low heat) on one side then turn over and cook for about 2 more minutes.
6. Serve: Remove from the pan and serve immediately.
Serving suggestions
These gluten free quinoa pancakes with quinoa flour are delicious with a drizzle of maple syrup, sliced bananas or fresh berries. Other toppings include homemade fruit compote, orange pancake sauce or chocolate raspberry sauce.
Top tips
- For best results I recommend weighing the ingredients.
- The batter should be pourable but still thick and not too runny.
- Do not overstir the batter.
- It is important to cook these pancakes very slowly, over a low heat to give them enough time to rise and prevent them browning too quickly. You should see bubbles forming on top before turning the pancakes over (see photo).
- Cook the pancakes in batches to avoid overcrowding the pan.
- Storing: Refrigerate leftover quinoa pancakes in an airtight container (so they retain their moisture) overnight.
- Reheat in the microwave.
Freezing
These quinoa banana pancakes can be frozen for up to 3 months. There are 2 ways or doing this:
1.Arrange the pancakes in a single layer on top of a tray and place in the freezer for 2 hours then transfer to a freezer bag/airtight container and return to the freezer.
2. Place the pancakes in an airtight container ensuring they are separated from one another with a piece of parchment paper.
TIP: Defrost overnight in the fridge.
More quinoa breakfast recipes
- How to Cook Quinoa Porridge
- Quinoa Mango Parfait
- Quinoa Berry Smoothie Bowl
- Quinoa Egg Salad Wrap
- Quinoa Spinach Breakfast Bowl
See also these other delicious breakfast ideas!
Recipe
Quinoa Pancakes (Vegan, GF)
Equipment
- Large non-stick pan
- Shallow bowl
- Large mixing bowl
- Whisk and fork
Ingredients
- ¾ cup (90 g) quinoa flour
- ¾ cup (200 g) mashed ripe banana approx. 2 med. bananas
- 2 teaspoons ground flaxseed
- 2 teaspoons lemon juice
- 1½ tablespoons vegetable oil
- ½ cup+1tbsp (140 ml) plant-based milk unsweetened almond or oat
- ½ teaspoon baking powder gluten free if required
- ⅓ teaspoon bicarbonate of soda
- Cooking spray for frying
Instructions
- Mash bananas: Mash the bananas as thoroughly as you can (use a fork).
- Add ingredients: Add the oil, lemon juice and flaxseed and stir to combine.
- Add milk: Transfer to a larger bowl and whisk in the milk.
- Add quinoa flour: Whisk together the quinoa flour, baking powder and bicarbonate of soda. Add this mixture into the batter and whisk until thoroughly incorporated (try not to overmix it). The batter should be thick but pourable. Set aside for 5 minutes.
- Cook pancakes: Heat the pan then mist with cooking spray. Lower the heat and spoon the batter onto the pan spreading it a little to form round pancakes. These pancakes will expand so do not overcrowd the pan. Cook for about 3 minutes (over a low heat) on one side then turn and cook for about 2 more minutes.
- Serve: Remove from the pan and serve immediately.
Notes
-
- For best results I recommend weighing the ingredients.
- The batter should be pourable but still thick and not too runny.
- Do not overstir the batter.
- It is important to cook these pancakes very slowly, over a low heat to give them enough time to rise and prevent them browning too quickly. You should see bubbles forming on top before turning the pancakes over (see photo).
- Cook the pancakes in batches to avoid overcrowding the pan.
- Storing: Refrigerate leftover quinoa pancakes, covered, overnight. Reheat in the microwave.
- To freeze arrange in a single layer on top of a tray and place in the freezer for 2 hours then transfer the pancakes into a freezer bag/airtight container and freeze for up to 3 months.
- See the post for instructions on making your own quinoa flour.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make these pancakes with quinoa flour I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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