- 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.
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