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Fluffy Vegan Blueberry Quinoa Pancakes

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

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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.

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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).

(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!

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4.34 from 6 votes
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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.

Course Breakfast
Cuisine American
Keyword blueberry, healthy pancakes, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 pancakes
Calories 151 kcal
Author Alyssa Rimmer

Ingredients

  • 2 flax eggs 2 tablespoons flaxseed meal + 6 tablespoons water
  • 1 cup quinoa flour I like to toast mine
  • ½ cup almond flour
  • 2 tablespoons arrowroot starch
  • 2 teaspoons coconut flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1¼ 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

  1. Preheat a griddle over medium heat.
  2. Whisk together the flax and water and set aside to gel.
  3. In a large mixing bowl, whisk together the flours, baking powder and salt.
  4. 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.
  5. 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.
  6. Serve warm with fresh berries (or fruit of choice) and pure maple syrup.
Nutrition Facts
Fluffy Vegan Blueberry Quinoa Pancakes
Amount Per Serving
Calories 151 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Sodium 163mg 7%
Potassium 112mg 3%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 2g
Protein 3g 6%
Vitamin A 0.2%
Vitamin C 1.7%
Calcium 9.6%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.


 

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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!

Comments

  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!!!

    Reply

        • 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!

          Reply

  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!

    Reply

    • 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/

      Reply

  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.)

    Reply

  4. 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.:)

    Reply

    • 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

      Reply

  6. 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!

    Reply

    • 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!

      Reply

  8. 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!

    Reply

  9. 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!

    Reply

    • 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

      Reply

  11. 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.

    Reply

        • 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 🙂

          Reply

      • 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 .

        Reply

  12. 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 😉

    Reply

  14. 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. 🙁

    Reply

    • 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?

      Reply

  15. 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!

    Reply

  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!

    Thanks

    Reply

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

    Thanks for recipe.

    Reply

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

    Reply

  19. 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?

    Reply

  21. 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

    Reply

    • 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!!

      Reply

  23. 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.

    Reply

  24. 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?

    Reply

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Meet Alyssa

photoAlyssa 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.

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