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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan quinoa pancakes

August 22, 2017 by Ania - 12

easy, gluten-free, healthygo to recipe

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vegan quinoa pancakes stack

We haven’t had pancakes in a while so, this weekend, I’ve decided to make up for it. Especially that there is so much delicious seasonal fruit available at the moment – figs, peaches, plums and delicious local mangoes (not kidding) – that they transform a stack of old pancakes into a very special treat.

We don’t have pancakes very often as Duncan, who always wakes up ravenously hungry, complains that they take too long to cook. Plus, it’s not the healthiest of breakfasts given all the maple syrup we have on top. So when I finally make them once every few months, I do make it count 😉 .

The batter for these beauties is quick and easy to throw together as it only uses a few ingredients.

The pancakes are light and fluffy and ever so slightly crispy on the outside thanks to quinoa flour, which is simply quinoa ground into a fine meal – you can either buy it or make it yourself in a spice grinder.

If quinoa is not up your alley, however, feel free to use another gluten-free flour instead. The batter may need a touch more liquid as a denser flour will be more absorbent and the texture will be a little bit different, but they will be still delicious.

PS: If you make my vegan quinoa pancakes, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan quinoa pancakes plate

vegan quinoa pancakes prep

5.00 from 3 votes
Print
  • makes: 10
  • prep: 10 min
  • cooking: 20 min

Ingredients

  • 125 g / 1 cup quinoa flour*
  • 1 tsp (gluten-free if required) baking powder
  • ½ tsp (gluten-free if required) baking soda
  • 240 ml / 1 cup any plant milk**
  • 2 tsp lemon juice
  • 4 tsp maple syrup
  • 1 tbsp oil for frying (I used mild coconut oil)

TOPPINGS

  • maple syrup
  • seasonal fruit
  • chopped and pan-toasted almonds

Method

  1. In a mixing bowl, combine quinoa flour, baking powder and baking soda.
  2. Whisk in plant milk and almond butter (if using). If you are using full fat coconut milk, there is no need for almond butter, but you may need to add a tablespoon or two of water to loosen up the batter.
  3. Finally, whisk in lemon juice (it’s essential in making the pancakes rise) and maple syrup.
  4. Heat up a medium non-stick frying pan on the stove, brush the pan with a bit (I found that ½ tsp is enough if you’re using a non-stick pan) of oil using a pastry brush.
  5. Ladle 2 tablespoons (I use a 1/8 cup measuring spoon for this) of the pancake mix per pancake. Cook each pancake for about 2 minutes on one side – until a few little bubbles form and burst – then flip. Cook for another 2 minutes on the other side, until nicely browned.
  6. Keep cooked pancakes in a stack, in a warm oven while making the rest. Serve with toasted almonds, seasonal fruit and a drizzle of maple syrup.

Notes

*You can make your own flour by milling raw quinoa in your coffee grinder. Sift homemade flour through a fine sieve and put whatever is left on the sieve into the grinder again.

**If using thin plant milk as opposed to tinned coconut milk, you may want to add a tablespoon of smooth nut butter (I recommend almond butter) to the batter to make it a bit richer. It’s totally optional though.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

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  1. Christina says

    October 18, 2017 at 6:56 pm

    Can I use lime instead of lemon? I don’t have any lemons right now :-/

    Reply
    • Ania says

      October 18, 2017 at 9:53 pm

      Yes, lime, lemon or vinegar will all do well. Hope you’ll enjoy them! Ania

      Reply
  2. Margaret Kessler says

    February 3, 2018 at 8:56 pm

    These have a great flavor, but no matter what oil I used for my pan they stuck like crazy. I used a well seasoned cast iron pan that never sticks, so might try mixing a bit of other flours in there next time.

    Reply
    • Ania says

      February 4, 2018 at 2:01 am

      Glad you liked the flavour, Margaret. As for the sticking, non-stick pan helps with that, as well as letting the oil heat up before ladling batter out and not flipping the pancakes until most little bubbles on the surface have had a chance to burst. Hope that helps! Ania

      Reply
  3. Cynthia says

    March 24, 2018 at 8:01 am

    Made it switching quinoa to oats and added some peanut milk, taste is really incredible. Thank you!

    Reply
    • Ania says

      March 24, 2018 at 12:45 pm

      My pleasure, Cynthia! I’m really glad to hear that! 🙂 Ania

      Reply
  4. Robin says

    August 28, 2018 at 4:56 pm

    These were wonderful! I was looking for a recipe that didn’t have a flax “egg”.
    I used about 3/4 cup full fat coconut milk and 1/2 cup water for the liquid.
    Loved the hint of lemon in them.
    Thank you!

    Reply
    • Ania says

      August 28, 2018 at 7:35 pm

      I’m delighted to hear that you enjoyed these so much, Robin! 🙂 Ania

      Reply
  5. Sophie says

    May 29, 2020 at 5:20 pm

    I want to make these for my 9 month old, but would prefer not to use golden syrup. Would an egg replacer work instead? (she’s allergic to egg and dairy)

    Reply
    • Ania says

      May 29, 2020 at 5:37 pm

      Hi Sophie,

      I am a bit confused as there is no golden syrup listed (only maple syrup) and it is not meant as an egg replacement – it is simply meant to nullify the effect of acid, which is needed to give these pancakes a rise. If you mean you want to make them sugar-free, mash up a ripe banana and add that to the batter instead. This adjustment may need a bit more plant milk, adjust if needed. Hope this helps! Ania

      Reply
  6. Sanaz Akhash says

    September 27, 2020 at 2:18 pm

    Made these today for second time and they are now our favorite! Super light and also very easy 🙂 thank you

    Reply
    • Ania says

      September 27, 2020 at 7:47 pm

      I’m delighted to hear that you enjoyed them, thank you! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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