Vegan quinoa pancakes

Vegan quinoa pancakes

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.

vegan quinoa pancakes plate

vegan quinoa pancakes prep

makes
10
PREP
10 min
COOKING
20 min
makes
10
PREPARATION
10 min
COOKING
20 min
INGREDIENTS

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.

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NUTRITIONAL INFO
calories
97
5%
sugars
5 g
6%
fats
3 g
4%
saturates
0 g
1%
proteins
2 g
5%
carbs
16 g
6%
*per pancake
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5.0
5 reviews, 9 comments
REVIEWS & QUESTIONS
EVA:
Just such a simple and amazing recipe! Added some mashed banana and matcha powder into batter. Turned out great!
    Ania
    Ania:
    Thanks so much, Eva! I'm really happy to hear that you enjoyed these. x Ania
Sanaz Akhash:
Made these today for second time and they are now our favorite! Super light and also very easy :) thank you
    Ania
    Ania:
    I'm delighted to hear that you enjoyed them, thank you! Ania
Sophie:
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)
    Ania
    Ania:
    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
Robin:
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!
    Ania
    Ania:
    I'm delighted to hear that you enjoyed these so much, Robin! :) Ania
Cynthia:
Made it switching quinoa to oats and added some peanut milk, taste is really incredible. Thank you!
    Ania
    Ania:
    My pleasure, Cynthia! I'm really glad to hear that! :) Ania
Margaret Kessler:
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.
    Ania
    Ania:
    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
Christina:
Can I use lime instead of lemon? I don't have any lemons right now :-/
    Ania
    Ania:
    Yes, lime, lemon or vinegar will all do well. Hope you'll enjoy them! Ania
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