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Fluffy Vegan Blueberry Quinoa Pancakes

The fluffiest blueberry quinoa pancakes made with nutritious, whole-grain flours and without any dairy, eggs or gluten. Perfect to serve for brunch!


I just got back from spending a week at my parent's house in Vermont, which was as wonderful as ever. I'm always well-fed, we have lots of hang out sessions by the fire and walks in the woods, but it's our weekend morning routines I love the most.

The dogs wake up early, so that means I'm out of my early too, but then we spend all morning just hanging out. We read the paper, drink our tea + coffee and always have blueberry pancakes. On Saturday I didn't get out of my pjs until noon. It was magnificent.

I think that's why blueberry pancakes hold such a special place in my heart. There's almost nothing I'd rather do than spend a lazy morning weekend with the people I love most eating a big stack of homemade blueberry pancakes (drizzled in a generous helping of pure maple syrup, of course).

(vegan!) Blueberry Quinoa Pancakes -- healthy, delicious and SO FLUFFY!

These vegan blueberry pancakes are my newest go-to recipe. I've been making the same quinoa pancake recipe forever now but just recently made one teeny tweak that changed the whole texture of the pancakes.

They went from being light and tender to the fluffiest cakes I've ever tried. The secret? Coconut flour.

Love these fluffy QUINOA PANCAKES studded with fresh blueberries and drizzled in warm maple syrup. They're the ULTIMATE breakfast treat!

I don't bake much with coconut flour these days because it usually requires a ton of eggs (which I'm not eating very often these days), but what I've realized is that when you use it in small amounts it can add AH-MAZING texture!

With the pancakes, it's the ingredient that makes them the best pancakes I've ever tasted. They're ultra fluffy, but also moist and tender. They soak up the maple syrup but don't fall apart when you cut into them with your fork.

AND they don't need any weird binders. Just simple, whole-grain goodness with all the flavor and none of the junk.

Watch how to make my Vegan Blueberry Quinoa Pancakes

And now it's time to turn it over to you…

What's your favorite lazy morning breakfast? Do you have a family tradition that makes you feel all warm and fuzzy inside? Share yours below! Let's make each other smile because family = the best thing ever <3

xx Alyssa

VEGAN BLUEBERRY QUINOA PANCAKES -- light, fluffy and perfectly tender. They're the ULTIMATE breakfast treat!

More Tasty Pancake Recipes to try:

Fluffy Vegan Blueberry Quinoa Pancakes

3.9 from 54 votes
With the pancakes it's the ingredient that makes them the best pancakes I've ever tasted. They're ultra fluffy, but also moist and tender. They soak up the maple syrup, but don't fall apart when you cut into them with your fork.
author: Alyssa
yield: 10 pancakes
Love these fluffy QUINOA PANCAKES studded with fresh blueberries and drizzled in warm maple syrup. They're the ULTIMATE breakfast treat!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes



  • Preheat a griddle over medium heat.
  • Whisk together the flax and water and set aside to gel.
  • In a large mixing bowl, whisk together the flours, baking powder and salt.
  • Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms. Fold in the blueberries.
  • Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
  • Serve warm with fresh berries (or fruit of choice) and pure maple syrup.


Calories: 151kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Sodium: 163mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1.4mg | Calcium: 96mg | Iron: 1mg
cuisine: American
course: Breakfast

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Love these fluffy QUINOA PANCAKES studded with fresh blueberries and drizzled in warm maple syrup. They're the ULTIMATE breakfast treat!

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87 comments on “Fluffy Vegan Blueberry Quinoa Pancakes”

  1. Hi Alyssa, could you explain how to make “toasted quinoa flour” from organic quinoa I purchase at the local store? This recipe looks wonderful. I would like to make it one weekend. Thank you!!!

    1. I don’t think this will work with homemade quinoa flour at the same proprtions. You’ll have to either have to either purchase quinoa flour at the store or likely add more than 1 cup of homemade quinoa flour. To make it at home, just follow this video 🙂 https://www.youtube.com/watch?v=FQ4Nr7sDkIk

      1. Avatar photo

        Alyssa, tell me why can’t you can’t use homemade quinoa flour i name proportions as store bought? I thought quinoa flour is just ground up raw quinoa?! No?

        1. I just made these this morning and used 1 cup of homemade quinoa flour (and I forgot to sift it!). They turned out great! I had never made them before, so I’m not sure if they turned out differently than they would have with store-bought quinoa. Would definitely make them again!

  2. These look great! My son can’t have almond flour – any substitutions? Also, I have quinoa flakes – can that be used instead of quinoa flour? Thanks!

    1. Hi Karen, I actually haven’t made this recipe without almond flour, so I’m not sure what you’ll be able to substitute other than another nut flour (like cashew or hazelnut — both can be found at Trader Joes if you have one near you). And unfortunately, quinoa flakes won’t work here, you’ll have to use the flour. This is one of my older recipes which is also quite good that you might be able to try: https://www.simplyquinoa.com/perfect-gluten-free-blueberry-pancakes/

  3. My dad made Saturday pancakes every week too. When blueberries were in season they got thrown in as a special treat. If I have kids I fully intend to carry on the tradition! (I’m excited to try your new version.)

  4. Avatar photo

    You are lucky to have a family, memories and traditions. We are creating our own with our kids now and my husband loves to make eggs for breakfast, I love drinking coffee and singing on a couch, reading paper. Growing up we both had divorced parents, moms with troubles. There was no traditions or pancakes. And the worst there is no home to go back to for us to feel cozy and warm. I envy people like you. Appreciate it, I’m sure you do.:)

    1. Ah you’re so sweet Olena! Thanks for sharing your story and it warms my heart to know that you’re trying hard to build those memories for your little ones. They will grow up appreciating it and thanking you for it 🙂 xo

  5. I love all your recipes! If I want to use regular eggs for these pancakes instead of flax is it a 1:1 ratio swap? I tried googling but got varied answers. Thanks!

    1. Simply in a dry skillet over low heat until it’s fragrant and starting to lightly brown 🙂 But you can use regular untreated quinoa flour in this recipe and it’s still delicious!

  6. Avatar photo
    Emilie @ Emilie Eats

    You have me drooling all over my laptop in class right now… I’m such a sucker for pancakes, so that’s definitely my favorite weekend breakfast. Or any day breakfast. These are for sure on my to-try list ASAP!

  7. Hi Alyssa – this recipe looks amazing, can’t wait to try it! Just wondering if you can explain how to toast the quinoa flour – never done that before but sounds interesting. Thanks in advance!

    1. Hi Lisa,

      I actually linked to the tutorial in the recipe, so you can just click that and it will show you how to make it 🙂

      Enjoy them! xo

    1. It really helps to lighten them up and also helps to bind the flours together. You could try without or use tapioca starch in its place!

  8. In your recipe you have listed 2 Tbsp. of ground flax to 3 Tbsp. water. Is that correct or did you mean 6 Tbsp. water? Usually when making a flax egg it’s 3 Tbsp. water per Tbsp. flax meal. I just really want to try these but I don’t need want to go fiddling with the recipe if it’s right as written.

        1. Any other nut flour should would – could you do cashew or hazelnut? Those are both available online. And I think you could leave the coconut out all together and maybe stir in some oats. They won’t be as fluffy. And again, these are both pretty big parts of the recipe, so I can’t guarantee results 🙂

      1. Finally just got around to making a batch of these, and they came out absolutely perfect! My new favorite vegan pancake recipe! Thanks for all your work .

  9. These were just fantastic! Subbed almond flour for cashew flour (same proportions) & they were fabulous. Added in some chocolate chips to a few & topped with vegan butter spread & raspberries as we had no blueberries! Love that they are vegan, as I cannot have chicken eggs. They cook up nicely & the protein in them helped me to feel full & not carbed out, lol. Thanks for a great recipe! Think my hubby & I will make these as our ‘Sunday’ morning tradition from now on 😉

  10. Mine came out neither fluffy or tasty. 🙁 They were salty and flat. I followed the recipe to the T but they just didn’t turn out good for me. 🙁

    1. Hmm that’s a bummer! I haven’t heard that from anyone else so I’m not sure what could be happening. What kind of almond flour and coconut flour do you use?

  11. Hi Alyssa, love your site, as you know! I also use quinoa and quinoa flour a lot, but had never made pancakes out of them before. I tried your recipe, with slight changes, and although mine do not look nearly as delicious as yours, they were still tasty. Thanks for a great recipe!

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  13. Hi,

    Since I switch to a plant base diet, I have tried a dozen or so of those vegan crepes/pancake recipes and they all have this muchy gooey undercooked inside including this one. Is there a trick to this because this is very frustrating!


    1. I think it sounds like there’s too much liquid. I would suggest changing the flour proportions or using a little less milk!

  14. Very tasty! My new go to pancake mix for Sunday breakfast!!! I tried it today with hazelnut meal; very good!!

    Thanks for recipe.

  15. Will try this recipe, –so difficult looking for recipes that don’t call for eggs, wheat, and cow milk…. Anyone have recipe for waffles?

    1. I have yet to master amazing vegan waffles, but this recipe looks pretty darn delicious! http://minimalistbaker.com/7-ingredient-vegan-gluten-free-waffles/

  16. Hi Alyssa,
    Currently living in a small town in Europe and it’s difficult to get ingredients quickly. So, I was wondering, could I used cornstarch instead of arrowroot starch to help bind the flours?

  17. Hi Alyssa, I just somewhat stumbled over your blog and all those delicious looking & sounding recipes and will try out quite a few of them and are soon excited to finally get into my vegetarian/vegan journey and incorporate & learn more about legumes, pulses, quinoa and the healthy flours! I’m just wondering how and where you store these products best? I live in Australia at the moment so a pretty big and wet environment and I had problems with moths living in these sort of things quite easily (nuts, legumes, nut flours etc) I know my best bet would be to eat and use them frequently but would like to know best ways to keep them fresh the longest anyway! Thanks a lot, Carina

    1. Hi Carina! Great to hear from you and I’m glad you found me 🙂 I’d recommend that you store products like this in your fridge if you’re having issues with bugs and/or things going rancid too quickly. I store mine in my cupboard without any issue, but the climate here sounds like it’s more controlled. You can also put them in the freezer if you have space, just make sure to let them come to room temp before baking. Hope that helps!!

  18. These look amazing! I can’t wait to try them. I was wondering if there was any substitution for the oil?

    Also, I’m from Vermont! Where abouts are your parents. It’s a beautiful state.

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  20. I don’t have quinoa flour but do have quinoa and quinoa flakes. Can I grind up quinoa flakes and use that instead of flour?

    1. Hmmm a few things! Did you use almond flour or almond meal? Did you let the flax egg really gel? Was your quinoa flour rancid? Next time you might want to try toasting your quinoa flour before using it if you’re sensitive to the taste!

      1. Thank you!! I did toast it ,but I did use sesame meal instead of almond flour also I used gluten free corn starch instead of arrowroot.

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  23. Hi Alyssa!
    I’ve tried this recipe twice following the exact measurements and instructions and for some reason my pancakes stick to the pan and I have to scrape to flip thus ruining them and they don’t cook all the way and are really gooey/raw in the middle. I’ve tried a few different pans/griddles spraying them with non stick despite them being non stick pans, and I let them cook til they’re almost cooked on the top before flipping. Any ideas on why this is happening? I’ve had to ruin two batches because I don’t have any luck! 🙁 I want to use this recipe but it doesn’t seem to be working for me.

    1. Hi Julie! That is bizarre!!! I’ve made these pancakes so many times and haven’t had that issue. Are you cooking at an altitude? I’m wondering if maybe it’s also your almond flour. Are you use superfine almond flour or almond meal or homemade almond flour by chance?

  24. Hi Alyssa, I have been unwell for a few days and while scrolling through FB this morning I stumbled across this recipe & HAD to make it! I’d lost my appetite so craving blueberry pancakes was a great sign 🙂 I strayed slightly from the recipe whereby I omitted the oil in the liquid ingreds, and added a tsp of cinnamon. I only had whole quinoa instead of flour, but I toasted the quinoa & blitzed it in my coffee grinder. It wasn’t as fine as factory-milled flour so the mixture was a touch gritty but the flavour, robustness and fluffiness were perfect! I will definitely be making these again! They were very filling and hearty. Perfect comfort food 🙂 Thank you for the recipe!

    1. I think you’d have to use a seed flour – maybe pumpkin seed or sunflower seed? Nut & seed flours act really differently than grain-based flours so you can’t substitute 1:1. You could also potentially try oat flour, but I haven’t tested it so I’m not sure!

  25. Looks pretty darn good, but my question is about the nutritional information you provide…is that per pancake, or 3 pancakes or the entire batch?? I’m counting calories so kinda need to know. Thanks!

  26. I made these pancakes this morning, or should say, I attempted to make them. They stuck so badly that I could hardly get a spatula under them to flip, had to fight with it. So I tried a different non- stick pan assuming it must be the pan. Nope! They stuck just as bad!! So now I have 2 pans that I’m trying to chisel cooked pancake batter off of and we haven’t had breakfast yet. I don’t know what, but something is very wrong in this recipe.

    1. So strange!!! I’ve honestly never experienced that at all – and have made these a million times. Did you use cooking spray?

  27. I see this recipe makes 10 pancakes. I see the calories and nutrition info is based on 1 serving at 150ish calories, but what exactly is one serving? One pancake? Two?

  28. I’ve tried making quinoa pancakes using different recipes and it’s always a failure… I halved this recipe mentally preparing for it not to work out… I wish i had TRIPLED the recipe. They came out so fluffy and delicious! I cooked them on medium-low heat so they would fully cook through without burning and I also had to add about 2 tablespoons more of milk to get the batter consistency just right. I am adding this recipe to my favourites. Thanks Alyssa!

  29. Thanks so much! Can we replace almond flour with coconut or buckwheat flour please? My child has dlmond allergies. & Can tapioca starch be replaced for arrow root starch ? Thanks so much for these amazing pancake recepies