Home > Recipes > Ingredients > Almond Flour
April 7, 2016

by Alyssa

Fluffy Vegan Blueberry Quinoa Pancakes

Jump To Recipe

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

The FLUFFIEST Blueberry Quinoa Pancakes ever. Vegan, gluten-free + with a secret ingredient that give them an AMAZING texture!


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

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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 pancakes
Calories 151kcal
Author Alyssa Rimmer
Print Pin
Love these fluffy QUINOA PANCAKES studded with fresh blueberries and drizzled in warm maple syrup. They're the ULTIMATE breakfast treat!
3.91 from 54 votes



  • 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


Want more quinoa breakfast recipes?
Follow my board on Pinterest!


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

shop this post

rate this recipe


share what you make

Tag #simplyquinoa on Instagram with your creations! We love sharing what you make with the community. We can’t wait to see!

About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

With a week’s worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. Recipe are 100% gluten-free and vegan!


Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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

  2. 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!

  3. 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?

  4. 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.

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

  5. 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!

    • 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!

  6. 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!

  7. 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.

    • 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?

  8. […] Fluffy Vegan Blueberry Quinoa Pancakes from Simply Quinoa […]

    • 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!

  9. 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?

  10. […] Get the recipe on Simply Quinoa. […]

  11. 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.

  12. 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

    • 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!!

  13. 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?

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

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

    Thanks for recipe.

  16. 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!


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

  17. […] recipes, and bright personality certainly shine through her site.  If you don’t already know SimplyQuinoa, go take a look right […]

  18. 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!

  19. 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. 🙁

    • 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?

  20. 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 😉

  21. 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.

      • 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 .

        • 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 🙂

    • 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!

  22. 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!

    • 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

  23. 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!


    3 Day Reset

    This reset plan is an easy-to-follow timeline
    to get you back on track within 72 hours!

    Welcome to Simply Quinoa! Our mission is to help women be well + truly healthy.

    This is a community that celebrates your own unique health journey, no matter where you are on your path. We will encourage you, inspire you and support you every step of the way.