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. You can make them using store-bought or homemade quinoa flour (see instructions below).
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!
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 (see instructions below).
- Bananas
Use very ripe bananas for maximum sweetness. You can mash them with a fork or puree until smooth, if preferred. I tested several versions of quinoa pancakes without adding the banana and they were all underwhelmingly bland and lacked moisture, which is not what you want in a pancake!
- 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.
How to make your own quinoa flour
1) Place 1 cup of raw quinoa in a fine mesh sieve and rinse thoroughly.
2) Preheat the oven to 325F/170C/gas mark 3. Spread the quinoa on top of a large baking sheet and place in the centre of the oven for 10 minutes. Remove from the oven, stir then return to the oven for another 10 minutes. The quinoa should be golden and have a pleasant nutty smell.
3) Remove from the oven and set aside to cool completely then blend to a powder (either in a food processor using a flour-making attachment or in a high-speed blender).
TIP: Homemade quinoa flour is slightly coarser than commercially produced and you may need to use a little more of it (approx. 2 teaspoons more).
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 vegan quinoa pancakes 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.
Optional add-ins
- 1 teaspoon of cinnamon or pumpkin spice/mixed spice
- Zest of 1 lemon
- 1 teaspoon of vanilla extract
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 instructions
These gluten free pancakes with quinoa 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 recipes to try next
- 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 for 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 quinoa pancake recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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