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+ servings
stack of vegan blueberry pancakes with a bite cut out and a fork stuck in with blueberries and sauce

Lemon Blueberry Quinoa Pancakes

These fluffy vegan and gluten-free pancakes feature quinoa flour, almond flour and fresh berries with a sweet homemade blueberry-chia sauce on top. A delicious and healthy breakfast recipe!
Course Breakfast
Cuisine American
Keyword blueberry, lemon, pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 Pancakes
Calories 158kcal
Author Alyssa


for the pancakes:

for the blueberry sauce

  • 1 cup blueberries fresh or frozen
  • 1/4 cup honey or maple syrup
  • 2 teaspoons lemon juice
  • 1 tablespoon chia seeds or more depending on desired consistency


  • Preheat a griddle over medium low heat.
  • In a large mixing bowl, whisk together the dry ingredients. Add wet ingredients and mix until a smooth batter forms. Stir in the lemon zest, followed by the blueberries.
  • 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.
  • While the pancakes are cooking, add all the sauce ingredients (minus chia seeds) to a small saucepan. Heat over medium and bring the mixture to a bowl. Turn down to low and let simmer for 2 - 3 minutes. Remove from heat and stir in the chia seeds. Let sit for 5 - 10 minutes.
  • Serve pancakes warm with blueberry sauce and a pat of vegan butter if desired. Enjoy!


Serving: 2g | Calories: 158kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Sodium: 139mg | Potassium: 107mg | Fiber: 2g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 3.4mg | Calcium: 84mg | Iron: 0.9mg