The best light fluffy quinoa pancakes! So easy—just 6 ingredients and made in the blender. If you’ve never tried quinoa flour, start with this breakfast!
Quinoa pancakes are happening and they are lighter and fluffier than any oat pancake you’ve ever had (pretty sure). Easier than you are even imagining (promise). Come in an unexpected golden hue (um…science?). Here to help you win at weekend brunch.
And just like that my new go-to pancake recipe was born. They are so incredibly GOOD, and you do not need a single egg or banana or whisk to make them. Major favorite breakfast potential happening here, friends.
I spent a lot of years hating quinoa. But guys! Something has changed. I’m not sure if it’s me or quinoa, but it’s kinda really exciting. They say tastebuds change every seven years or whatever, right? Well I have been very not into mushrooms and loving quinoa lately, so I think my seven years just happened.
So if you are on the fence about quinoa, I want you to know that it’s possible to grow to love it. Or if you are thinking: Oh geez, not another flour! (I see you, I see you my fellow pantry-overflowing friend), give me five bullet points to convince you…
- Not actually a grain but a SEED. A gluten-free seed.
- Plant-based protein, hooray.
- Works all by itself—no starches or flax/chia egg needed.
- You can make your own in the blender.
- It makes for the most effortlessly puffy pancakes you ever did see.
And this is only maybe my third time working with quinoa flour, so we can experience this figuring out phase together.
Thick fluffy pancakes can go one of two ways: 1) voluminous throughout and soft/springy but not mushy or 2) fluffy around the perimeter but gummy in the middle. Don’t take this the wrong way, but oat flour pancakes tend to fall into the latter category. Especially vegan ones. Especially especially vegan banana ones.
Look, I love this ol’ oat pancake recipe as much as many of you do, but they require a bit of care and patience to get just right. But quinoa pancakes? Practically foolproof. Cook evenly, flip easily, springy structure, stack majestically, soak up maple syrup at the optimal rate. Just all around killing it at being breakfast.
And you know when you are making oat pancakes and the batter is twelve times thicker by pancake #5 than it was at pancake #1? Long-time oat pancake preparers, I know you know what I’m talking about. But quinoa pancakes? None of that. So much easier to clean the blender afterwards too.
A note on quinoa flour! I made my own with these quinoa flakes in my Vitamix. You can also buy it already in flour form. Or you can grind your own from uncooked quinoa, although I am pretty sure it’s best to toast it first as per this tutorial.
I wanted to share—I’ve been ordering a lot from Thrive Market recently, because those quinoa flakes, for example, are about half the price compared to Amazon or a health food store. If you order a lot of these kinds of healthier food things too, it might be worth checking out HERE (affiliate link).
I feel like it’s silly but important to note that these pancakes do taste like quinoa. So if you don’t like quinoa, this is probably not the recipe for you.
On purpose I kept this recipe very basic. Because in pancake speak basic translates to mega versatile. Oh the things you could add: blueberries chocolate chips, apples, cinnamon, cacao powder, peanut butter, or just all the toppings.
If light + fluffy + pancake is what you are after, quinoa flour might just be your new bestie. Try them and let me know if your mind is blown by this breakfast magic too!
Fluffy Quinoa Pancakes
- Yield: 8 pancakes 1x
- Category: breakfast
- Cuisine: american
Description
The best light fluffy quinoa pancakes! So easy—just 6 ingredients and made in the blender. If you’ve never tried quinoa flour, start with this breakfast!
Ingredients
- 1/2 cup (130g) unsweetened applesauce
- 1/2 cup (120g) non-dairy milk
- 1 tbsp lemon juice
- 1 tsp baking soda
- 2 tbsp maple syrup (optional)
- 1 1/2 cup (185g) quinoa flour (see notes for making your own)
Instructions
- Add all the ingredients to a blender.
- Blend on low until combine, stopping to stir as necessary. Don’t over-blend.
- Heat a non-stick pan over medium heat (I recommend spraying it lightly just to make sure they don’t stick).
- Drop about 1/4 cup of batter into the pan and spread into a circle.
- Cook for 2-3 minutes over medium heat or until you can easily slide a spatula underneath. Flip and cook for 2-3 minutes on the second side. Remove from the pan.
- Repeat until all the batter is used up. I got about 8 medium sized pancakes.
- Add toppings of choice (fruit, nuts, seeds, chocolate chips, nut butter, maple syrup, etc.) and enjoy!
Notes
To make your own quinoa flour, either grind quinoa flakes in a high speed blender or toast and grind whole raw quinoa. Video tutorial HERE For an oat flour version, try THIS recipe instead.
Keywords: breakfast, easy, vegan, protein, gluten-free
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OMG! I’ve been waiting for quinoa recipies for so loong!! Quinoa is a really good protein source which its perfect for breaksfast. <3
Thanks Nathy
★★★★★
Yes indeed, quinoa has so many wonderful things going on😊 I am really excited to experiment with it more. Hope you enjoy these!
Is there a substitute for the apple sauce? What is the purpose of the apple sauce?
You could use non-dairy yogurt or mashed banana instead. It’s there for moisture and a little bit of binding 🙂
Is that a 1:1 ratio?
Yep!
Hi Natalie, Do you need to toast the raw quinoa to make the flour or can I just grind them raw? I was wondering if that would change something for the texture of the pancakes or something would go wrong?Thanks 🙂 Elena
Yes you do need to toast it, otherwise it will come out quite bitter! And even then I still find store-bought already ground quinoa flour to have a better flavor, but you are welcome to try it😊
I just can’t believe how fluffy these came out with quinoa flour! You are a recipe mastermind, Natalie! I can’t wait to try out these foolproof, springy pancakes!
Like little breakfast pillows…quinoa flour where have you been all my life?😊
But are they bitter? I’ve been so disappointed making something that looks fantastic and then when I taste it the bitter notes sing out loud and clear!
Are you rinsing your quinoa before? The saponins will definitely make it bitter.
They are not bitter, no. They do taste like quinoa though so if you aren’t a fan of that I don’t recommend this recipe🙂
WOW! I love me some pancakes, and these quinoa pancakes look so delicious and fluffy! Quinoa in a pancake – total game changer!
I was so so happy with how they turned out, didn’t expect nearly this level of fluff🤗 I will definitely be experimenting with more quinoa baking soon!
I haven’t made pancakes in several months. NOT OK. And these are so simple (and clearly so delicious) that I have no excuse not to whip some up this weekend. Only one kind of flour (sigh of relief) and made in the blender in a few seconds – my kind of meal! Can’t wait to pile up a tall stack and adorn with berries and plenty of maple syrup =)
I’ve been slacking on the pancake game lately too (hello all the holiday baking😆), but I have re-found my love for them! I know right, so rare to find a single-flour recipe, I think that’s what I was so excited when these worked. Well I hope you try them soon and get back in the pancake groove with me🤗
That pour shot and the pancake cooking timelapse have me swooning!!! I feel like I could watch them on repeat forever. But I think making both come true in my kitchen are an even better idea 😉
Can’t wait to try these, Natalie!! Your banana-free oat flour ones are my favourite pancakes in ever so I trust your pancake skills fully <3
Video is good, but real life pancakes you can touch and taste definitely beat all internet forms of pancakery 🙂 Aw that makes me so so happy to hear, these are based on those but better I think! Thanks for the faith in my breakfast skills and the sweet comment Leah <3 Happy almost weekend!
Ok so quinoa isn’t really my thing usually, but these pancakes might just change my mind, they look incredible!
Quinoa wasn’t my thing for the longest time either, but that is changing and these are DEFINITELY helping. They do still taste like quinoa though, just fyi!
HOLY epic fluffy stack!! These look incredible!!!!! Hahaha – it sure sounds like your seven years happened…they actually say the same thing can happen for food sensitivities, too! Ok, but kind of a funny story, way back when I had dreams of opening a vegan gluten-free donut shop, I created a recipe using quinoa flour and they were some of the fluffiest and my personal favorite! I can’t believe there isn’t an egg or even banana in these – they look like they hold up so perfectly. Willow used to eat quinoa all the time when she was really little and then decided she was done with it…this just might be the best way to reintroduce her to it 😉 Especially with all of those toppings! I had to laugh when you mentioned the batter getting super thick with pancake #5 when using oat flour because just the other day I made Willow a batch of blender oat pancakes and struggled to get the last few out of the blender! I’m really looking forward to making these and fingers crossed I get to enjoy them, too!
P.S.- I’ve been meaning to look into Thrive market, so thanks for the reminder! <3
Oh I didn’t know that about food sensitivities too! But I guess the entire body regenerates every certain number of years on a cellular level so it kinda makes sense in a scientific nerdy way🤓 Omg that donut shop would’ve been epic and I would’ve moved to Oregon and forced you to hire me as your assistant. But since life didn’t quite go that way, I will just have to try my own quinoa donuts at home. I was amazed by the fluff here, so I am really excited to experiment with it more. I actually started with quinoa when i first started adding grains back, so perhaps it will work for you too🤗 And Willow, but just add chocolate chips and I’m pretty sure that will go smoothly😄 So I resisted Thrive for a long time, but found a few things on there that are so much cheaper and I buy often so definitely worth checking out. Have a wonderful weekend❤️
Do you think that these would be neutral enough to eat as a savory pancake if you left out the maple syrup? There might still be a slight sweetness from the applesauce, but apples and savory things aren’t too uncommon.
This recipe looks great! I just got a vitamix for Christmas AND I have a Thrive Market account, so making my own quinoa flour sounds like a good idea!
★★★★★
I do actually, yes! If you added some salt and herbs I think it would hide the applesauce sweetness just fine–great idea 🙂 Woohoo congrats on the Vitamix, I hope you are loving it so far and enjoy these pancakes too!
Does anyone know if quinoa flakes expire? I have an old box that hasn’t been used for about a year. It doesn’t look bad though…I’d like to make this recipe with them if it’s safe to.
Hmm so I’m sure they do expire eventually, but I just googled the shelf life of quinoa and it seems to be about 2-3 years. Personally if it looked and smelled fine I would use it, but you’ll have to decide for yourself 🙂
Just tried this with tricolor quinoa (only kind I had on hand) and subbed lemon juice for 1 tsp ACV – turned Out perfect!!! So delicious and fluffy, you are a genius!!!!!
★★★★★
YAYY! I am so so happy you liked them🤗 I bet they were quite an interesting shade with the tricolor quinoa ha. Thanks for the feedback, Riley!
Wow, I can’t wait to make these! I really like that white plate! Do you mind sharing where you got it? 🙂 Thank you
★★★★★
It’s from Crate and Barrel: https://www.crateandbarrel.com/mercer-appetizer-plate/s237143
These look amazing, Natalie!
I’ve never worked with quinoa flour, but now I’m super motivated. I tried oat pancakes with homemade oat flour once and they didn’t turn out perfect the first time, so I’ve let it slide and got back to my regular gluten-filled pancakes. But quinoa flour sounds intriguing!
I had to chuckle when I read “Cook evenly, flip easily, springy structure, stack majestically, soak up maple syrup at the optimal rate. ” only a pancake pro can talk like this! And you sure are one 🙂
But you do such magical things with non-GF flours, it gives me motivation to start experimenting with them more myself! It’s funny, after so long working with GF flours I actually find my more recent experiments with spelt quite tricky ha. But getting better! I am loving quinoa flour right now though. Well those are the universally recognized pancake standards, right?😉 Thanks Bianca!
We are eating them now smothered in blueberry sauce. They are wonderful. My husband who isn’t a great fan of pancakes says, “I like these”. I cut down on the maple syrup as I can’t have much. I did have to add more liquid to them but that’s ok with me. Thank you so much for healthy no oil recipes.
★★★★
I am so happy you tried them, and you and your husband both liked them! Sounds like a perfectly yummy way to start a what has been hopefully a wonderful sunday 🙂 Thanks for the feedback Debbie!
I’m just SO amazed by these Natalie! SO fluffy! Hahaha, you are so funny….7 years! I am not a fan of quinoa either unless it’s mixed with rice. I got ruined with it awhile back when we used to eat a TON of it, almost daily, because it was miraculous for my husband’s gout, but then we both got SO sick of it. But when it’s combined with brown rice, it’s heavenly. As far as quinoa flakes, LOVE those. I use them in a recipe in my cookbook actually. I find their texture to be so amazing and similar to instant oats. The last time I used quinoa flour must have been 3-4 years back and it was a savory muffin since quinoa flour is so strong, I found it worked really well in the savory garlic muffins I was testing. They were indeed very fluffy but the recipe was not perfect so I never posted it. Maybe I should revisit quinoa flour again! I’m in love with how fluffy these are and simple and I bet the syrup and lemon juice really add some amazing flavors! I definitely could not make syrup optional though because for me, pancakes have to have some sweetness to them, not a ton, but I love my maple syrup! Great recipe!
Don’t you love it when a recipe surprises you and on the first try even? Makes up for all those annoying recipes that take like 12 trials😆 Ha that’s funny, I’ve overdone foods before like that too and then can’t even look at them. I’m kinda that way with non-sweet potatoes right now actually. The quinoa flavor is distinct, but I imagine brown rice mixed with it tones that down wonderfully! I actually bought the flakes to use like rolled oats but ended up making flour with them all instead. Now I am excited to see how you used them in the book too (and your book in general for ALL THE REASONS🤗). A little maple syrup inside and lots on top is my choice too! And yeah, sometimes I will call that dinner😊 I hope you are having a wonderful weekend Brandi!
Looks amazing!!! Love your recipes Natalie!!!
Do you think it will work with buckwheat flour as well?
I do think it will work, but I can’t say for sure the amount will be the same as all flours work differently. You will have to experiment 🙂