Quinoa pancakes

    15 min

    High protein quinoa pancakes that are as fluffy as any other! These pancakes are naturally gluten and wheat free and can be made dairy free, too. You can use regular milk instead of a non-dairy milk, if preferred.

    6 people made this

    Makes: 10 pancakes

    • 190g quinoa flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 300ml non-dairy milk, such as almond
    • 3 eggs, beaten
    • 30g butter or margarine, melted
    • 2 tablespoons honey

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Lightly grease a frying pan and preheat over medium heat.
    2. Stir quinoa flour, baking powder and salt together in a bowl. Stir in milk, eggs, butter and honey into the flour mixture until you have a thin batter.
    3. Pour about 60ml (4 tablespoons) of batter into the hot pan for each pancake. Cook until bubbles form on top, 2 to 3 minutes. Flip the pancake and cook until browned on the bottom, about 2 minutes more. Serve straightaway with your favourite pancake toppings.

    Gluten free note

    Baking powder is generally gluten free, but some brands may not be. Check labels to ensure all ingredients used are 100% gluten free.

    Quinoa flour

    Quinoa flour can be bought online or in speciality shops. You can also make it at home by grinding regular shop-bought quinoa in a grain mill or coffee grinder. (Note that even the best food processors are not able to grind the quinoa into a flour, only a course meal.)

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    I woke up this morning full of energy and wanted to make pancakes. I am terrible cook but this morning I had the motivation. Went to the shop to get most of the ingredients. Unfortunately the resul wasn't what I except. I could taste the quinoa flavour in the panckaes and they weren't fluffy, either sweet. I made panckaes befeore but never turned out in nice pancakes. I am not sure if I have to add more baking powder to make them fluffy or may be let the mix stand for a while?  -  03 Dec 2017


    On a strict elimination diet so I swapped: 1. eggs for flax eggs 2. milk for coconut milk 3. honey for date syrup 4. butter for a wee bit of coconut oil also added cinnamon and vanilla bean to get rid of the grassy flavour - topped with home made apple sauce (apple, coconut oil, cinnamon) Delicious for someone who can eat very little on this diet.  -  04 Apr 2016  (Review from Allrecipes US | Canada)


    This has a distinct taste. I am not gluten intolerant, I just happened to have quinoa flour and made these pancakes to use up the quinoa flour. I was fortunate to loose the quinoa taste via maple syrup & butter. The texture is not grainy, it holds up well for a gluten free pancake.  -  18 Jul 2015  (Review from Allrecipes US | Canada)