Vegan Quinoa Flour Pancakes
Much like my chickpea flour pancakes, these fluffy vegan quinoa flour pancakes are oil-free, gluten-free and sugar-free. When I went to re-stock my chickpea flour but couldn’t find any, I came home with quinoa flour instead and in the process found a new favourite pancake recipe. I love the fluffy, cake-like texture quinoa flour creates and it’s nutritional benefits are just a bonus.
About Quinoa Flour
Quinoa flour offers all the nutritional benefits that quinoa does. It’s naturally gluten-free, inexpensive, easy to work with and perfect for fluffy pancakes! It does have a distinct, earthy, nutty flavour but if you don’t like the flavour of chickpea flour, this might be the option for you and I really love the texture it creates for pancakes. Even if you find the flavour a bit strong when you mix up the batter, I find you can’t taste it once cooked.
If you’re not into chickpea flour or quinoa flour, I also have a 4-ingredient protein pancake recipe, fluffy whole wheat pancake recipe and chia seed pancake recipe you can check out. If you’re looking for more vegan breakfast ideas, check out my post with tons of quick and easy vegan breakfast recipes.
How to Make Quinoa Flour
If you’re in a pinch and want to try these pancakes, you can make your own quinoa flour just using your everyday, uncooked quinoa. To make it, blend the quinoa into a flour, then pass it through a fine mesh sieve and blend the unstrained flour again to get it as fine as possible. Repeat this process until you have a very fine flour. I just buy quinoa flour as it’s quite inexpensive and readily available in my area but just know that making your own is an option.
Quinoa Flour Uses
Quinoa flour can be used in baking, added to smoothies for extra protein, added to your oats for added thickness and nutrition and my favourite, used to make pancakes and waffles. It’s my new go-to flour for just about everything!
Vegan Quinoa Flour Pancakes
I’ve tested these pancakes every which way and you really can’t fail. All you need is quinoa flour, sweetener, baking powder, salt and water. It works every time. I love simple pancake recipes I can make quickly during the week when I need a pancake fix, so I usually don’t even measure the ingredients for these, that’s how fail-proof they are!
With 1/2 cup of quinoa flour, a pinch of salt, a spoonful of baking powder, stevia to sweeten them and enough water to create batter, you’re all set. Sometimes they come out a little fluffier, sometimes a little thinner and more crepe-like but either way, they’re delicious.
Tips for Fluffy Vegan Quinoa Flour Pancakes
As I was testing this recipe, I was aiming for a fluffy pancake but you can also make these as thinner pancakes that are closer to crepe. I actually like both varieties but usually lean towards a fluffy pancake because it just seems like more pancake and more pancake is always a good thing.
I tested these with about a dozen combinations of baking powder, baking soda, salt, water, milk, lemon and apple cider vinegar. Many recipes call for lemon for acidity but I didn’t find it made much of a difference in the fluffiness, so I ended up leaving it out in the final recipe just to keep things as simple as possible.
Here are a few tips for achieving a fluffy vegan pancake with this recipe:
- Mix the dry ingredients together thoroughly before adding the water.
- Once you add the water, gently fold together until “just mixed” without over-mixing the batter.
- Let the batter sit for a good 5 minutes. It will expand and get light and fluffy.
- Make sure the pan is pre-heated. I set the element just above medium heat and then let the pan heat for at least 5-10 minutes.
- Let the pancakes cook until edges are browning and they look almost cooked through.
- Do not use milk in this recipe, I found water to produce a much better texture.
A Note on the Batter
Once you add the water, the baking powder will react and start to puff up. The batter will become light and airy so it’s not your typical thick, pourable pancake batter. Rather than pour it into the pan, you kind of scoop it and spread it around with a spoon to get the size you want. Also, the batter does not taste particularly good before you cook it but once it’s cooked, the pancakes are delicious!
About the Ground Flaxseed
I’ve made these many times without the ground flax and it’s not totally necessary for the pancakes to work, however I find it lends to a sturdier, slightly denser (but still fluffy) pancake. If you’re in a pinch, you can leave it out.
Best Pancake Toppings
Before I leave you to it, let’s get into a few suggestions for the best pancake toppings, which are basically the best part. Here are my favourites:
- nut and seed butters like tahini, peanut butter and almond butter
- peanut butter sauce made with powdered peanut butter
- date caramel sauce made by blending dates with water and sea salt
- thawed frozen berries
- sliced banana
- thawed frozen peaches
- sprinkling of cinnamon and sea salt with maple syrup
- sautéed or oven-baked apples with cinnamon
Those are just a few of my favourites. My go-to is usually peanut butter and berries or tahini and maple syrup. What are your favourite pancake toppings? I’d love to know!Print
- Mix the ground flaxseed and warm water together in a small bowl and let sit for 3-4 minutes.
- Thoroughly mix the dry ingredients together in a mixing bowl.
- Add the water and flax mixture and gently fold together until “just mixed.” Let the batter sit for 5 minutes. While it sits, heat a pan over medium.
- Spray the pan with non-stick cooking spray then scoop the batter into the pan to create your desired size of pancakes. I usually make 5-6 small pancakes but you could go for 3-4 large ones.
- Let them cook until the edges are browning and they look almost cooked through.
- Flip and cook for another minute or two.
- Serve right away with your favourite pancake toppings.
- This recipes makes 4-5 medium-sized pancakes or 1 serving. I haven’t tried doubling or tripling it.
- I haven’t tried this recipe with any other sweetener but you should be able to use maple syrup, coconut sugar or another sweetener of choice.
- You can make these without the flax but I find the flax makes them just a bit sturdier.
- You can reduce the baking powder to 1-2 and use a bit more water for a thinner, crepe-like pancake.
- Serving Size: 1 batch
- Calories: 227
- Fat: 6 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 11 g