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May 9, 2019

by Alyssa Rimmer

The Best Quinoa Flour Pancakes

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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!

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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!

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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!

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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!

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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!

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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!

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More Quinoa Pancake Recipes to try:

The Best Quinoa Flour Pancakes

These fluffy quinoa flour pancakes are the best gluten-free and vegan pancakes you'll ever taste! They've got the perfect texture, are high in protein and are easy too!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14 pancakes
Calories 82kcal
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5 from 4 votes

Ingredients

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

Serving: 1pancake | Calories: 82kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Sodium: 73mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Calcium: 58mg | Iron: 0.7mg

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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!

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  1. 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.

  2. 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.

  3. 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.

  4. 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!!!!

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