These fluffy quinoa flour pancakes are the best gluten-free and vegan pancakes you'll ever taste! They've got the perfect texture and are high protein too!
Another day, another pancake recipe! In case you can't tell I'm seriously obsessed with pancakes and I just can't seem to stop myself from creating new recipes for you.
Pancakes are just the ultimate weekend breakfast for me. They're easy to make, they're decadent, but they're also easy to make healthy. Today we're making a batch of super fluffy pancakes that are gluten-free, vegan, nut-free and high protein.
It's like the ultimate combination. And I really think these new quinoa flour pancakes might just be your new favorite. Especially when you trash them up with all the toppings!
The Perfect Gluten-Free Pancake Batter
You know how traditional pancake recipes tell you to leave your pancake batter clumpy and not overmix? The reason for that is gluten. When you're using gluten-based flours and you mix too much the pancakes will get tough. Hence, no overmixing.
But gluten-free pancakes are completely different! No wondering if they're going to be tough due to mixing!
However, to make light and fluffy gluten-free pancakes, you want to make sure you use some leavening (like baking soda or powder) and/or a good blend of gluten-free flour. In our recipe today we're relying on the leavening agents to make these pancakes oh so fluffy and perfect!
Perfect & Fluffy Gluten-Free Pancakes
I've made lots of gluten-free pancakes over the years. Like lots! And most of the time I end up using a bunch of different flour combinations. I use quinoa, almond, coconut and more just to make a fluffy pancake.
And in that time I've gotten questions about making a fluffy pancake without all the different flours. And I totally get it. Gluten-free flours can be expensive and it can sometimes be a pain to combine all these different flours.
One solution is to make my DIY gluten-free pancake mix and just keep that on hand. The other option? These quinoa flour pancakes!
It was my goal with this recipe to use just one flour. And still, I wanted that classic light and fluffy texture. It took a few tries, but this recipe is perfect!
Easy & Healthy Quinoa Flour Pancakes
So how did we achieve the perfect texture for these quinoa flour pancakes? We're relying on baking powder, baking soda, and apple cider vinegar.
I know it sounds crazy, but the addition of acid (ACV) activates the baking soda and creates bubbles inside the batter which helps make them super light. And I promise you can't taste it at all. If you're super sensitive to the flavor of ACV, you could also use lemon juice!
And then we have the quinoa flour. If you're new to quinoa flour, check out our tutorial on how to use quinoa flour. For this recipe, I definitely recommend you toast it for the best flavor. The toasting helps remove any bitterness and gives the flour a nutty flavor which is just lovely. Here's how to toast quinoa flour if you haven't tried before!
How to Serve Your Quinoa Pancakes
Okay, so let's talk about serving these gorgeous little pancakes. You know I'm a fan of pure maple syrup…always.
But aside from that, the world is your oyster, my friend. I'm a fan of adding something creamy and some sort of fruit usually. What's also great about these pancakes is that the batter itself is plain, so you can also totally stir in add-ins like berries, chocolate chips, nuts, etc.
So for this recipe, here's what I use:
- coconut yogurt (I like Coyo)
- creamy almond butter (I like Once Again)
- fresh blueberries
- chia seeds
- pure maple syrup
It's a little over the top, but damn it's good. Let me know your favorite toppings in the comments below! And I can't wait to hear what you think of these quinoa flour pancakes. They might just become your new go-to!
More Quinoa Pancake Recipes to try:
- Simple Banana Quinoa Pancakes
- Healthy Zucchini Chocolate Chip Pancakes
- Vegan Lemon Poppy Seed Pancakes
- Fluffy Vegan Blueberry Quinoa Pancakes
- Vegan Chocolate Chip Pumpkin Pancakes
- Healthy Carrot Cake Quinoa Pancakes
- Superfood Chocolate Quinoa Pancakes
The Best Quinoa Flour Pancakes
Ingredients
- 1 3/4 cup toasted quinoa flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cup almond milk (or milk of choice)
- 2 flax eggs (or regular eggs)
- 2 tablespoons maple syrup
- 1 tablespoon oil
- 1 tablespoon apple cider vinegar (or lemon juice)
Instructions
- Whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients. Allow to sit for 3 minutes.
- Pour the wet ingredients into the dry and stir to combine. Once you have a smooth batter, it's time to cook!
- Preheat a pan over medium-low heat. Use a little cooking spray to grease it. Spoon 1/4 cup of batter onto the pan and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form, about 1 minute, then flip and cook another 1 - 2 minutes. Repeat until all the batter has been used.
- Serve the pancakes immediately with your favorite toppings. You can also freeze these pancakes and reheat them in the toaster oven.
Video
Nutrition
Can you make it into sheet pan pancakes? Thanks!
How can we store extra batter or pancake? How long can it stay fresh? Thank you,
Fabiola
You can freeze extra pancakes and heat them up in a toaster or microwave
I was skeptical when I saw this recipe. I make it, I made my own flower ground twice, sifted twice to get it a fine texture. It tasted very good, I did add some butter to my egg milk mixture, also added 1 tablespoon of self rising flour. I think some people might not like the texture. It’ll like comparing. Brand muffin to a white roll. It’s different but ok. I made half batch produced 6 four inch wide pancakes, ate three the other for later. It’s filling which I like, overall quite good will do again.
Delicious and earthy. I made mine with flax eggs and added orange zest. Delicious with maple syrup and persimmon jam
This sounds delicious!!
I made them, and they are the best GF pancake I’ve ever made!
Delicious, flaky, easy to make. I did half a recipe, and they came out perfect.
I threw some carob powder in the remaining batter while I was waiting for the first batch to cook, and those are super delicious too! Thank you so much for this recipe! PS – my quinoa flour bag (tom’s redmill) didn’t say ‘toasted.’ They were still tasty.
I’m so glad you enjoyed these pancakes!! Thank you for leaving a review 🙂
Fi love this fntastic pancake! Thank you for your wonderdul recipi. Just to share that I replaced about 1- 2 tablespoons of quinoa flour with glutinous flour help to make it softer. Thanks again
Not a fan.
Sorry this recipe wasn’t a winner for you, Joe! We have several other pancake recipes you might like better.
These came out delicious! So fluffy! I threw in some blueberries too and it worked out great.
Yum!! So glad you liked them 🙂
Made these and they were delicious. Everything turned out perfect. Batter was almost exactly like regular pancake mix. I used Oat milk in mine and the flax seed eggs. I let my flax seed mixture sit for about 4 minutes and also the batter. Keep recipes like this coming my way. Thank you and God bless
Made this for breakfast and afterward I realized I had left out the oil. These were still delicious and very easy to prepare. My family liked them, too. I will be making and freezing them again. Thank you.
The pancake recipe is a real-life savior for me, especially on busy office days. I can serve all 5 people in my house in one go. Recently I have started to prepare the recipe with ghee instead of oil keeping the benefits of ghee butter in mind. Thanks for sharing the healthy breakfast recipe in detail.
So glad you’ve been enjoying it! And yes, we do love ghee around here. It’s a great option for those that might be lactose intolerant 🙂
They were certainly fluffy but fell apart into crumbs when cutting into them. Most likely needs some xantham gum to help bind them. Will try adding 1/2 tsp next time.
Let me know how they turn out!
I made this today with the flax eggs replacement. I noticed when I cut the pancakes they all just kind of fell apart like flour. Is there a better way to bind the pancakes instead of flax egg replacement?
I’m sorry to hear they fell apart! Maybe try letting the wet ingredients sit for a little longer than 3 minutes? Or try upping the baking soda and powder a little bit. I hope they turn out better next time!
I am recently new to gluten-free eating. My youngest asked for pancakes so I went searching for an option that I could enjoy with my family. These pancakes are pretty good and if I’m able to eat them often I won’t mess traditional pancakes.
Yay! I’m so glad you found these ones!
I am recently new to gluten-free eating. My youngest asked for pancakes so I went searching for an option that I could enjoy with my family. These pancakes are pretty good and if I’m able to eat them often I won’t mess traditional pancakes.
Delicious! I did add vanilla and cinnamon. Also did half the batch with bananas. Thank you for this recipe!
Of course!
I would do coconut oil and pure grade A organic maple syrup.
Good idea!
This is absolutely the best vegan/gluten free pancake recipe. The first time i made this recipe, I repeatedly said to my partner, *I like these better than regular pancakes!”. I’m making them tomorrow morning, and I’m going to make batter ahead of time that I’ll keep in the fridge, and cook on weekday mornings
Woohoo!! I’m so glad you enjoyed them, Elisabeth!
Great recipe! These were delicious, I’m not sure how thick the batter was supposed to be, mine was stodgy, more like dough so I added heaps more almond milk. Just wondering if you can freeze the batter or is it best to cook pancakes then freeze? a Thankyou :))
Glad you enjoyed! The batter should be similar to a traditional pancake batter 🙂 And I would freeze the cooked pancakes rather than the batter personally!
First time round they were horrible – they tasted sour. Vinegar pancakes. Yuck! Second time round I used half as much vinegar and they were much better, with no negative side-effects. And yes, I did use apple cider vinegar.
Thanks for letting us know!!
It’s true. This is simple to follow and they taste great. I would never miss the “proper” kind of pancakes after eating these. Today was my second attempt. They don’t look like the photo but I need more practice. Cooking for one, I used the calculator to reduce the amounts, without realizing that 0.57 of an egg, 0.29 of oil, 0.43 etc was impossible to get right, so I guessed. I’ve re-adjusted the amounts to have a whole egg, then whatever else goes along with that. Great recipe; thank you!
PS I gave 4 stars because the prep time is listed as 5 min, but toasting the quinoa flour takes longer than that.
Makes me SO happy to hear!
I had a question – Can applesauce be used instead of syrup? Or honey? Thank you!
Probably! I haven’t tested, but I think you could.
I followed the recipe EXACTLY & they’re terrible. They’re flat & dense & have no flavor – they don’t even SMELL good. Incredibly disappointing, I threw them away.
Hmmm sorry to hear that, but I’m guessing that’s your quinoa flour! The recipe calls for toasted quinoa flour, which really helps cut back on the bitterness that quinoa flour has. I’d recommend trying that next time. And did you make any other changes? Maybe your baking powder is expired? I’ve made this multiple times and never had them not rise.
When it comes to gluten free AND egg free pancakes, every recipe I have found online and attempted have been complete FLOPS! Until now! And these actually TASTE like pancakes! Planning to add a little vanilla and cinnamon to the next batch to up the flavor a bit, but OH MY GOSH, I finally have a pancake recipe my family and I love!!! Thank you so much!!!!
YAYYYY!!! Seriously makes me SO happy to hear that! Hooray for fluffy pancakes!
Can you diy quinoa flour?
You can, but the texture isn’t the same, so I don’t recommend it for recipes like this!