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Quinoa Pancakes with Blueberries

Want to wow your kids with a breakfast that you secretly know is healthy? Give these Quinoa Pancakes a try! Not only will the whole family love them, but you will feel good about serving them. These Quinoa Flour Pancakes are a healthier pancake alternative, with applesauce and cooked quinoa. These pancakes are gluten-free with a vegan option.
Course Breakfast
Cuisine American, Gluten Free, Healthy, Quinoa
Keyword blueberry quinoa pancakes, gluten free quinoa pancakes, quinoa flour pancakes, quinoa pancakes, quinoa pancakes recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 274kcal


  • 1 ½ cups all- purpose gluten free flour (if you aren't gluten-free, you can use all-purpose flour)
  • ½ cup quinoa flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • cup coconut palm sugar or sugar of choice
  • 3 eggs separated or flax eggs
  • ¼ cup applesauce
  • 1 ½ cups milk of choice
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted unsalted butter or Earth Balance
  • 1 ½ cups cooked quinoa
  • 1 cup fresh blueberries


  • In a medium bowl combine flours, baking powder, sea salt and coconut palm sugar.
  • Separate eggs. Add the yolks OR to the flax eggs to the applesauce, milk, vanilla and butter. Whisk in the dry ingredients.
  • In a separate bowl beat egg whites until soft peaks form. You don’t want to overbeat. Add eggs to the batter and mix well. Stir in quinoa.
  • Preheat a griddle or nonstick pan to 350. Lightly oil. Using a ¼ cup measure, drop the batter onto the warm griddle. As the batter begins to set, add in blueberries. Flip when the underside is brown and cook until browned on the other side.


Variations for Quinoa Pancakes Recipe

  • These pancakes are great with other fruits! Give raspberries or bananas a try. (I especially like walnuts and bananas together!) Chocolate chips are another great add-in for a special treat.
  • Alternatively, if you prefer plain pancakes (one of my kids does), feel free to omit the add-ins.
  • I've made these pancakes gluten-free, but if you aren't gluten-free feel free to use regular or whole wheat flour.

Tips for Making Gluten-Free Quinoa Pancakes

  • I like to toast my quinoa flour because it mellows the taste! (I did a post on Baking with Quinoa that describes this process.) . 
  • For fluffier pancakes, don't pat them with a spatula after you flip them! This makes them denser.
  • If you have the time, let the batter sit for 10 minutes before cooking.
    Make sure you wait until you see bubbles before flipping the pancakes.


Calories: 274kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 176mg | Sodium: 720mg | Potassium: 256mg | Fiber: 2g | Sugar: 14g | Vitamin A: 565IU | Vitamin C: 3.5mg | Calcium: 113mg | Iron: 1.3mg