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Light, fluffy vegan quinoa pancakes made from soaked and blended whole quinoa, naturally gluten-free and packed with plant-based protein. Quick to prepare after soaking, with easy substitutions for flaxseed meal and plant milk.

Ingredients

Scale
  • 0.5 cup uncooked quinoa, soaked and drained
  • 2 tablespoons flaxseed meal
  • 0.25 cup almond milk (or any plant-based milk)
  • 0.25 cup water
  • 1 tablespoon maple syrup
  • 0.5 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2.5 teaspoons baking powder
  • 1 teaspoon lemon juice

Instructions

  1. Soak the uncooked quinoa in cold water for at least 1 hour or preferably overnight.
  2. Drain the soaked quinoa using a sieve, rinse quickly with cold water, and discard the soaking liquid.
  3. Transfer the drained quinoa to your blender jar.
  4. Add flaxseed meal, almond milk, water, maple syrup, cinnamon, vanilla extract, and lemon juice to the blender. Do not add baking powder yet.
  5. Blend on high speed, scraping down the sides as needed, until the batter is smooth and creamy with no quinoa chunks remaining.
  6. Pour the batter into a bowl and gently fold in the baking powder to help pancakes become fluffy.
  7. If desired, fold in about 0.25 cup fresh or frozen berries, chocolate chips, or mashed banana as mix-ins.
  8. Heat a nonstick pan or griddle over medium heat and lightly grease with oil, plant butter, or cooking spray.
  9. Drop about 3 tablespoons of batter per pancake on the hot surface, shaping into rounds if desired.
  10. Cook pancakes for 2 to 3 minutes until bubbles appear on top and edges set.
  11. Flip pancakes carefully and cook for another 1 to 2 minutes until fluffy and cooked through.
  12. Serve stacked, topped with fresh fruit and maple syrup or preferred toppings.

Notes

Ground chia seeds can be used as a substitute for flaxseed meal., Almond milk can be swapped for oat, soy, or coconut milk to accommodate allergies or preferences., Lemon juice can be replaced with apple cider vinegar or lime juice to aid fluffiness., Use a narrow high-speed blender (like a NutriBullet) for best results; double the recipe if using a larger blender., Soaking quinoa overnight gives the best texture, but a minimum of 1 hour works in a pinch., For storage, refrigerate cooled pancakes separated with parchment paper in an airtight container for 2-3 days., Freeze pancakes in a single layer, then transfer to a freezer-safe bag separated with parchment paper; they keep well for 2-3 months., Reheat pancakes using toaster, skillet, oven, or microwave depending on preference.

Nutrition

Find it online: https://cozyovenkitchen.com/quinoa-pancakes/