Easy Quinoa Pancakes (Gluten, Dairy, and Sugar Free)
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Easy Quinoa Pancakes (Gluten, Dairy, and Sugar Free)

Fluffy, easy, nutritious, delicious, and low-glycemic pancakesโ€ฆwhat more could anyone ask for?!  These simple pancakes make a great breakfast when you have leftover quinoa from supper the night before. Quinoa is more gentle on your blood sugar than most other grains, and it also happens to be delicious! (Note: Quinoa is technically a seed, but it is commonly referred to as a grain.)

By Mindy, contributing writer

Fluffy, easy, nutritious, delicious, and low-glycemic pancakes…what more could anyone ask for?!

These simple pancakes make a great breakfast when you have leftover quinoa from supper the night before. Quinoa is more gentle on your blood sugar than most other grains, and it also happens to be delicious! (Note: Quinoa is technically a seed, but it is commonly referred to as a grain.)

If you like quinoa then you will love these easy, simple pancakes. However, if you are not fond of the taste of quinoa then you may not care for these pancakes, because the taste of the quinoa definitely does come through.

Even if you don’t like quinoa, though, I would encourage you to give them a try anyway – you might surprise yourself and end up enjoying a new, healthy breakfast treat!

Easy Quinoa Pancakes (Gluten, Dairy, and Sugar Free)
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Easy Quinoa Pancakes (Gluten, Dairy, and Sugar Free)

Course: Breakfast
Author: Ann Timm

Ingredients

  • 3 cups cooked quinoa
  • 3/4 cups almond milk any other dairy or non-dairy milk should work also
  • 4 eggs OR 3/4 cups egg whites
  • 3 tsp. baking powder
  • pinch of salt
  • sweetener - optional a few dashes of stevia or a few Tbsp. of sucanat, maple syrup, or honey
  • cinnamon vanilla, flavorings of choice - optional

Instructions

  • Place quinoa, almond milk, and eggs in a blender. Blend on high speed until everything is blended into a smooth batter.
  • Add the baking powder, salt, and optional sweetener and spices/flavorings. Pulse blender a few times to incorporate these ingredients into the batter.
  • The batter will be quite thick. Pour the batter onto a griddle that has been pre-heated over medium (to medium-low) heat into desired pancake size. Cook until the pancake starts to appear dry and is golden brown underneath. Flip the pancake and continue cooking until completely done and golden brown on both sides.
  • Serve with berries and Greek yogurt or your desired toppings of choice.

Enjoy!

What are some of your favorite healthy breakfast ideas? Do you ever cook with quinoa?

Disclosure: This post includes affiliate links.

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19 Comments

  1. Well this is just awesome. I sure hope you plan on sharing at Trim Healthy Tuesday! ๐Ÿ™‚

  2. Yummy! We are an egg free baking home — any suggestions for a substitution with this many eggs? Usually we do flax, but not sure if that would work here…

  3. I’ve been meaning to make quinoa for months now…for some reason I’m just really intimidated by it. This recipe looks like a nice and easy way to ease into it. ๐Ÿ™‚ Thanks for sharing!

  4. I’m excited to try this healthier version of pancakes! My 4-yo has recently declared pancakes his favorite food. ๐Ÿ™‚

  5. I second Jacque’s question about the egg sub. We need to use flax to sub for eggs also. ๐Ÿ™‚ But, we can use dairy, but not almond or soy, lol. This recipe does look delicious though! Thanks.

  6. How do you make the cooked quinoa? To make 3 cups cooked, how much dry and how much water and what do you do? Thanks!

    1. I found recipes calling for 1/3 C quinoa to 1 C water. I have been using that ratio. For the 3 C cooked I used 1 C dry quinoa and 3 C water, cooked it for 20 min at first, checked it and it had a little water left so I cooked it another 3 minutes, then let it stand for a few more, fluffed it to check for water content and was happy with it. I have found some cook it for up to 30 min. It isn’t crunchy or mushy when it’s done for me. I cook in a stainless steel pan on electric heat (not sure if that matters, but have heard gas cooks faster so thought I’d mention it).

  7. We love quinoa and these look delicious! I third the question about using an egg substitute like flax goo instead of the eggs as we don’t tend to use eggs in baking.

  8. I am trying to use quinoa more often so I am excited to try out these pancakes! Thanks for sharing the recipe.

  9. I was wondering if you could make the batter and store it overnight in the refrigerator and use it the next day? Thank you

    Kelle

  10. Hm, I just tried making these and I don’t know where I can have gone wrong, but they are just a porridg-y mess, won’t take any shape. The batter looks fine – similar to waffle batter – , but it just won’t turn into a pancake ๐Ÿ™

  11. I’m looking for the 8 weeks to deck utter your home from a few years ago. Can you help? I’ m new to all of this!! Thank you!

  12. These look beautiful! I have to eat gluten free (genetics). However, quinoa does not agree with me. The first couple of times I thought that it might be from something else, but after the third time I ate it it was definitely the quinoa. It makes my symptoms almost as bad as from gluten. Apparently there a lot of people that have gastrointestinal problems with it, even when it has been rinsed properly. I wish I could eat it since it is so healthy!

  13. These look delicious! My boyfriend’s family recently introduced me to cooking with quinoa and I just love it! This is so health-conscious that I have no guilt with sharing this recipe with friends!

  14. These are very good, I made them today and topped them with greek yogurt and mango . I could see making some pan size pancakes to use for pizza crust.

  15. My family loved these pancakes.. Im going to bulk make them for school lunch boxes! Thanks for the recipie

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