These fluffy quinoa pancakes are the perfect way to start the day, striking just the right balance between nourishing and indulgent. Quinoa flour adds a robust, nutty flavor—if you’ve never tried it, these pancakes are a great way to give it a whirl—while lemon zest and juice and whole blueberries provide a fresh, zingy brightness. Top with an easy warm blueberry sauce and dig in!
For more inspiration, check out these tasty ideas:
- Chocolaty Black Bean Pancakes
- Oatmeal-Lemon Pancakes with Raspberry-Date Syrup
- Chocolate Pancakes
- Gluten-Free Crepes
Yield: Makes 8 pancakes + ¾ cup sauce
Time: 30 minutes
- 3 cups fresh or frozen blueberries, thawed and drained
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 lemon
- 1 cup unsweetened, unflavored plant-based milk
- ½ cup unsweetened applesauce
- 2 tablespoons flaxseed meal
- 1½ cups quinoa flour
- 1 teaspoon baking soda
Instructions
- For blueberry sauce, in a small saucepan combine 2 cups of the blueberries, the maple syrup, and 2 tablespoons water. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until blueberries start to burst. Stir in vanilla. Keep warm while preparing the pancakes.
- Remove 1 teaspoon zest and squeeze 3 tablespoons juice from lemon. In a bowl whisk together juice and zest, milk, applesauce, and flaxseed meal. In another bowl whisk together quinoa flour and baking soda. Add milk mixture to flour mixture; stir until just combined. Fold in the remaining 1 cup blueberries.
- Heat a nonstick skillet over medium. For each pancake, spoon a heaping ⅓ cup batter into skillet. Batter may be too thick to spread on its own; use spatula to spread to desired size. Cook 3 minutes or until edges are firm and bottom is light brown. Turn pancakes; cook 3 minutes more or until cooked through. Keep warm in a 200°F oven while cooking remaining pancakes. Serve with warm blueberry sauce and, if you like, additional fresh blueberries.
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