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VEGAN Quinoa Blueberry Pancakes - Gluten Free!

These fluffy quinoa flour pancakes are the best gluten-free and vegan pancakes you'll ever taste! They've got the perfect texture and are high protein too!


1 3/4 cup quinoa flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cup almond milk (or milk of choice)
2 flax eggs (or regular eggs)
2 tablespoons maple syrup
1 tablespoon oil
1 tablespoon apple cider vinegar (or lemon juice)


  • Whisk together the dry ingredients.
  • In a separate bowl, whisk together the wet ingredients. Allow to sit for 3 minutes.
  • Pour the wet ingredients into the dry and stir to combine. Once you have a smooth batter, it's time to cook!
  • Preheat a pan over medium-low heat. Use a little cooking spray to grease it. Spoon 1/4 cup of batter onto the pan and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form, about 1 minute, then flip and cook another 1 - 2 minutes. Repeat until all the batter has been used.
  • Serve the pancakes immediately with your favorite toppings. You can also freeze these pancakes and reheat them in the toaster oven.

Recipe source: SimplyQuinoa


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