Fluffy Quinoa Banana Pancakes

These fluffy Quinoa Banana Pancakes are healthy enough that you can eat them for breakfast everyday! Gluten-free pancakes never tasted so good.

I'm a little bit obsessed with pancakes and would eat them every day if I could, but they: a) take time, and b) aren't typically the most nutritious of breakfasts.

My goal in developing this Quinoa Banana Pancake recipe was to overcome both of these obstacles. To make a pancake recipe that was super easy and super nutritious. A pancake that you could eat every day if you wanted to and feel good about serving to your family. Because really, if you could eat pancakes every day, wouldn't you?!

The base of these simple banana pancakes is gluten-free rolled oats and quinoa flakes, which are blended into a smooth batter that’s loaded with fiber and protein. And unlike a lot of other gluten-free pancake recipes made with banana, these banana pancakes are fluffy and light!

(PS – If you’re looking for light, fluffy, gluten-free protein pancakes, I’ve got you covered: Perfect Protein Pancakes.)

How to Make Pancakes in the Blender

When it comes to making blender pancakes, I think a high powered blender is key. I have a Vitamix and absolutely love it. It blends up these pancakes in about 30 seconds and yields the best texture.

If you don't have a Vitamix (or something similar), no worries at all. I recommend blending the wet ingredients first and then adding the dry ingredients. That way, you can be sure everything gets incorporated.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Gluten-free rolled oats
• Quinoa flakes – Quinoa flakes add protein and fiber, and they also contribute to the light, fluffy texture of these pancakes.
• Baking powder
• Sea salt
• Banana – A ripe (or over-ripe) banana will add more sweetness and banana flavor. If you’re not a big banana fan, you can use a barely-ripe banana instead.
• Egg
• Unsweetened almond milk – Another unsweetened, unflavored milk can be used in place of almond milk.
• Pure vanilla extract

Are Quinoa and Quinoa Flakes the Same?

No, quinoa is a whole seed, while quinoa flakes are processed by flattening the seed, similar to how rolled oats are made. Learn more about quinoa flakes: 10 Amazing Ways to Use Quinoa Flakes

Are Oats Gluten-Free?

If you’re avoiding gluten for health reasons, be sure to buy gluten-free oats for this recipe. While oats are naturally gluten-free, they are often contaminated during transportation, storage, and processing. The only way to avoid this is to buy oats that are clearly designated as gluten-free.

How to Make Quinoa Banana Pancakes

Grab your blender because it’s pancake time! Here’s what you’ll need to do.

Blend the dry ingredients. Combine the oats, quinoa flakes, baking powder, and salt in the jar of a blender. Pulse until the mixture reaches a flour-like consistency.

Add the remaining ingredients. Blend the banana, egg, almond milk, and vanilla into the dry mixture.

Cook the pancakes. Set a griddle or skillet over medium-low heat. Add oil or butter, then pour the pancake batter into the pan. Cook the pancakes until bubbles form on the top, which should take 2 to 3 minutes. Flip and cook on the opposite side for a minute or two. Repeat with the remaining batter.

Serve. Transfer the cooked pancakes to plates and serve with fresh fruit, a drizzle of maple syrup, coconut cream, or anything else that strikes your fancy!

Tips for Success

These banana pancakes are easy to make, but these tips will help ensure they turn out perfect!

• No blender? No problem! You can use a food processor to make them instead. No food processor either? If you have a coffee grinder, you can grind the oats and quinoa flakes in batches, then stir them together with the wet ingredients in a bowl.
• Knowing when to flip. The tricky part about making pancakes is knowing precisely when to flip them. The edges of the pancakes will be set and if you peak underneath, you’ll see that they’re lightly browned; when bubbles form on the tops of the pancakes, they’ll pop and leave holes. 
• Keeping pancakes warm. If you want to keep the pancakes warm while you’re cooking the rest of the batter, you can place them on a sheet pan in a 200ºF oven until you’re ready to serve them.

How to Store and Reheat

Store leftover quinoa banana pancakes in an airtight container in the refrigerator for up to 5 days.

These banana pancakes can be reheated in the microwave or toaster oven, warmed on the stovetop in a skillet, or baked in the oven at 350ºF for 10 minutes. If you’re using the oven method, set the pancakes on a sheet pan and cover it with foil to keep them from drying out.

Can This Recipe Be Frozen?

Yes, you can freeze these pancakes in an airtight storage container or freezer bag for up to 3 months. I like to reheat them in a toaster oven for 5 minutes, but any of the methods above will work. I keep a stockpile of pancakes in my freezer so anytime I'm craving them for breakfast but don't feel like making them, I just toast a few up.

Here's how I like to reheat my pancakes from frozen:

• Place frozen pancake(s) in the toaster oven
• Toast for about 5 minutes
• Layer with coconut yogurt, peanut butter, and sliced banana

BOOM. Breakfast ready in about 6 minutes!

More Pancake Recipes to Try:

• Gluten-Free Lemon Poppy Seed Pancakes
• Healthy Zucchini Chocolate Chip Pancakes
• Vegan Pumpkin Chocolate Chip Pancakes
• Banana Buckwheat Quinoa Pancakes
• Fluffy Vegan Blueberry Quinoa Pancakes

Fluffy Quinoa Banana Pancakes

These simple gluten-free pancakes are easy and healthy enough to make everyday!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 12 pancakes

Calories 74kcal

Author Alyssa

Print Pin

4.63 from 8 votes

Ingredients

• 1 1/2 cup gluten-free rolled oats
• 1/2 cup quinoa flakes
• 1 teaspoon baking powder
• Pinch of sea salt
• 1 banana
• 1 large egg
• 1 1/2 cup unsweetened almond milk
• 1 teaspoon pure vanilla extract

Instructions

• Add oats, quinoa flakes, baking powder and salt into a blender. Pulse a few times until it resembles a flour.
• Add banana, egg, almond milk and vanilla, and blend until smooth. 
• Heat and grease a pan over medium-low heat. Pour pancake batter directly from the blender container onto the pan. Cook pancakes until bubbles start to form on the top, 2 – 3 minutes. Flip and cook for another 1 – 2 minutes. Repeat until no batter remains.
• Serve pancakes and drizzle maple syrup if desired.

Video

Notes

How to store: Store leftover quinoa banana pancakes in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. They can be reheated in the microwave or toaster oven, warmed on the stovetop in a skillet, or baked in the oven at 350ºF for 10 minutes. If you’re using the oven method, set the pancakes on a sheet pan and cover it with foil to keep them from drying out.

Nutrition

Serving: 1pancake | Calories: 74kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Cholesterol: 13mg | Sodium: 47mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.8mg | Calcium: 59mg | Iron: 0.7mg