I just got back from spending a week at my parents 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 by 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 then 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).
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.
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
Fluffy Vegan Blueberry Quinoa Pancakes
Ingredients
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- 1 cup quinoa flour (I like to toast mine)
- 1/2 cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 1/4 cup non-dairy milk
- 3 tablespoons almond oil (or other light flavored oil)
- 1 tablespoon maple syrup
- 1 cup blueberries (fresh or frozen, but frozen will turn them more blue!)
Instructions
- 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.
by Alyssa
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 148kcal Calories from fat 77 | |
| % Daily Value | |
| Total Fat 9g | 14% |
| Saturated Fat 1g | 5% |
| Cholesterol 3mg | 1% |
| Sodium 172mg | 7% |
| Carbohydrate 14g | 5% |
| Dietary Fiber 2g | 8% |
| Sugars 4g | |
| Protein 4g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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Alyssa is the quinoa-obsessed girl behind Simply Quinoa. She's passionate about helping you find health, happiness and balance with wholesome recipes and lifestyle tips.
Tamie says
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!!!
Alyssa says
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
Olena@iFOODreal says
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?
Courtney says
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!
Alyssa says
So glad that you enjoyed them!!! xo
Karen says
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!
Alyssa says
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: http://www.simplyquinoa.com/perfect-gluten-free-blueberry-pancakes/
Mary says
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.)
Alyssa says
The best tradition ever!
Olena@iFOODreal says
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.:)
Alyssa says
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
Olena@iFOODreal says
OMG stupid spellcheck. I don’t sing. I ment lounging LOL
Chere says
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!
Alyssa says
I think os, yes! Let me know how it goes 🙂 xo
Mary Stevenson says
How do you toast the quinoa flour?
Alyssa says
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!
Emilie @ Emilie Eats says
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!
Lisa says
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!
Alyssa says
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
Erin says
Is the arrowroot starch required?
Alyssa says
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!
Anthony says
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.
Alyssa says
It’s 6! Thank you for that 🙂 Updating now!
Bea says
Hi there, I have an intolerance to almonds and coconut…what other flours can I replace those with?
Alyssa says
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 🙂
Anthony says
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 .
Alyssa says
So happy you enjoyed them!!
Jade says
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 😉
Alyssa says
YAY! That makes me so happy 🙂 Thrilled you enjoyed them and can’t love the substitution ideas! xo
Tracy says
Can you explain the milk options? Do you mean like almond milk?
Alyssa says
Yep! Any non-dairy (or dairy if that’s okay for you) will work 🙂
Nana says
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. 🙁
Alyssa says
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?
Sandi says
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!
Alyssa says
So glad they worked for you. Pancakes are my absolute FAVE!
steve seguin says
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!
Thanks
Alyssa says
I think it sounds like there’s too much liquid. I would suggest changing the flour proportions or using a little less milk!
Mary says
Very tasty! My new go to pancake mix for Sunday breakfast!!! I tried it today with hazelnut meal; very good!!
Thanks for recipe.
Alyssa says
So glad you enjoyed them! And I’m thrilled to know the pecan meal works!!
Leigh says
Will try this recipe, –so difficult looking for recipes that don’t call for eggs, wheat, and cow milk…. Anyone have recipe for waffles?
Alyssa says
I have yet to master amazing vegan waffles, but this recipe looks pretty darn delicious! http://minimalistbaker.com/7-ingredient-vegan-gluten-free-waffles/
Cyndi says
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?
Alyssa says
Definitely! Keep me posted on how it goes for you 🙂
Emily says
If we’re not necessarily vegan, could we use this recipe with eggs, instead of the flax seed eggs?
Alyssa says
Yep, definitely!
Carina says
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
Alyssa says
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!!
Jan says
Is it possible to make these oil-free? Perhaps adding pureed fruit?
Alyssa says
I haven’t tested it, but you could certainly try! xo
Tara says
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.
Alyssa says
I haven’t tested without oil, but you could try! And I grew up in Norwich and went to UVM 🙂
Melissa says
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?
Alyssa says
I think it would be easier to grind up the flakes into a flour! I’d try that 🙂
Juliana says
Tastes really gross sorry what could I have done wrong and they’re crumbly
Alyssa says
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!
Juliana says
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.
Alyssa says
Wonderful!! xx