Vegan Quinoa Flour Pancakes
Fluffy vegan and oil-free pancakes made with quinoa flour!
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.
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!
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.
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.
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.
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!
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!
More Vegan Pancake Recipes
If you love these quinoa pancakes, you’ll love these too:
- Chickpea Flour Pancakes (gluten-free)
- Vegan Buckwheat Pancakes (gluten-free)
- Fluffy Whole Wheat Pancakes
- Pumpkin Protein Pancakes (gluten-free)
- Chia Seed Pancakes
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- 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, sweetener 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.
The batter can taste quite bitter before cooking due to the quality of the quinoa flour used but they shouldn’t taste bitter after cooking. However, if you don’t like quinoa, I don’t recommend making this recipe. You may enjoy my chickpea flour pancakes or chia seed pancakes instead.
This recipe makes 4-5 medium-sized pancakes to serve 1 (or 2 small servings). It can be doubled or tripled as needed.
The pancakes can be sweetened with maple syrup, coconut sugar or another sweetener of choice. For sugar-free pancakes, use stevia or monk fruit sweetener.
You can reduce the baking powder to 1 tsp 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
Keywords: quinoa pancakes, quinoa flour pancake recipe