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Vegan Cinnamon Oatmeal Quinoa Pancakes

Author - Alyssa Rimmer

These healthy oatmeal quinoa pancakes are flavored with lots of cinnamon and are hearty and filing. They're also vegan and gluten-free too!

Vegan Cinnamon Oatmeal Quinoa Pancakes - made without any refined grains, sugar or oils | recipe on simplyquinoa.com

Those pumpkin muffins from Thursday got me thinking…

What other ways can I combine fiber-rich oat flour with protein-rich quinoa flakes to create a fun, tasty and nutritious breakfast?

Since it's the weekend and all, my mind immediately jumped to pancakes. It's my guilty pleasure – nothing beats pancakes on a lazy Saturday morning.

I've been using my vegan quinoa pancake recipe forever, but today I was feeling the need to change things up. Plus I had all that leftover oat flour that needed to be used so…

Vegan Cinnamon Oatmeal Quinoa Pancakes were born.

Healthy Cinnamon Oatmeal Quinoa Pancakes - these pancakes are also gluten-free AND vegan | recipe on simplyquinoa.com

These aren't your traditional pancakes. Like the kind you would find at iHop.

They're not all light and airy. So if that's the kind of pancake you like, you might want to skip over this recipe, because these are not that.

These pancakes are hearty. They're filling and satisfying. They're the kind of pancake that you feel stuffed after eating just two.

But they're healthy! So very healthy.

These HEALTHY quinoa pancakes are vegan, gluten-free and refined sugar free | recipe on simplyquinoa.com

Similar to the muffins, the base is a blend of oat flour and quinoa flakes. But since I know many of you have trouble with nuts, I skipped the nuts this time around and used millet flour instead. (note: for those of you who are sensitive to millet, substitute sorghum or toasted quinoa flour)

I did add just a touch of arrowroot starch to lighten them up because the first batch I made resembled hockey pucks just a little too closely for my liking. Not really what I was going for.

Oh and of course I sprinkled in a generous helping of cinnamon.

Talk about the PERFECT bite! These healthy pancakes are filled with fiber, protein and omega3s | recipe on simplyquinoa.com

To make these babies vegan, I used plant-based milk and flax eggs.

I seriously love using flax eggs in my pancakes. Not only do they help the flours stick together, but you're also getting all the amazing benefits of the flaxseed meal. Omega 3s, fiber, vitamins and minerals like magnesium. Flax seeds are superstars my friends!

For the milk, go with whatever you like to use. I had coconut on hand, so that's what I did, but you can totally use almond, hemp, rice, cashew, etc. Your choice!

Also, since these pancakes have a pretty mellow flavor – and cinnamon goes with everything – you can have a little fun with the toppings. I chose sliced bananas and coconut, but they'd also be delicious with apple butter, or sliced pear or even chocolate chips (gasp!).

The maple syrup though? A must.

These VEGAN quinoa pancakes are filled with hearty oats, quinoa flakes and sprinkled with cinnamon | recipe on simplyquinoa.com

More Healthy Pancake Recipes to try:

These HEALTHY quinoa pancakes are vegan, gluten-free and refined sugar free | recipe on simplyquinoa.com
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4 from 2 votes

Vegan Cinnamon Oatmeal Quinoa Pancakes

These pancakes are hearty. They're filling and satisfying. They're the kind of pancake that you feel stuffed after eating just two.
Course Breakfast, Dessert
Cuisine American
Keyword cinnamon, oatmeal pancakes, pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 pancakes
Calories 119kcal
Author Alyssa

Ingredients

Instructions

  • Whisk together the flaxseed meal and water. Set aside to gel.
  • Preheat a griddle over medium low heat.
  • In a large mixing bowl, whisk together the dry ingredients. Add wet ingredients, including the flax eggs, and mix until a smooth batter forms.
  • Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle 1/4 cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Transfer to a wire rack and repeat until no batter remains.
  • Serve pancakes warm with pure maple syrup and any other toppings you're craving (I went with sliced bananas and coconut).

Nutrition

Serving: 2g | Calories: 119kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Sodium: 37mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 1.5mg | Calcium: 71mg | Iron: 1mg

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12 comments
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  1. Hi there, just wondering about your nutrition information you have for this recipe. I have weighed my pancakes and they are averaging 60g each. Could your ‘2g’ per serve be wrong? I’m counting calories so would like the information. The recipe is delicious!

    Thanks in advance.

    • Not sure why it says 2g, sorry about that! The nutrition is based on one pancake (with a batch that makes 12). Hope that helps!

  2. […] Vegan Cinnamon Oatmeal Quinoa Pancakes […]

  3. […] VEGAN CINNAMON OATMEAL QUINOA PANCAKES (serves 10-12 pancakes) […]

  4. I just made these for dinner and they are so good!!!
    I smothered them in syrup… obviously… but it reminds me of the good old days – light and fluffy pancakes – the way they should be!

    (I used mashed pumpkin instead of banana, and ‘orgran egg replacer’ for the egg.)

  5. […] Vegan Cinnamon Oatmeal Quinoa Pancakes from Simply Quinoa […]

  6. These look delicious! I love anything with cinnamon and can’t wait to try these soon. Pinning to share 🙂

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