These quinoa pancakes are super easy to prepare. Just one blender needed with 3 key ingredients, plus some optional spices and rising agents! They’re dairy-free, gluten-free, vegan, super fluffy, and delicious! 

If you haven’t tried quinoa pancakes, you’re missing out big time!

I’m new to the tribe and I’m gonna tell you why. I made them once before and loved LOVED how fluffy and delicious they were! But all the recipes I had seen called for grinding the quinoa into flour first using a coffee or spice grinder. I only have a small coffee grinder, which I had to use multiple times to turn 1 cup of quinoa into flour. Not to mention the dreaded cleanup! That’s why I never tried it again… Until one day I realized that I could make quinoa flour right in my blender! That might sound stupid to some of you. But if I had no idea it was possible, I bet there are others who think so too 😉

Remove the Bitterness

I like to toast the quinoa first to remove the bitterness and give it a deep nutty flavor that will shine through the pancakes. To do this, heat a heavy skillet over medium-low. Rinse quinoa a few times using a mesh strainer until the water runs clear. Add it to the skillet and stir around until the water gets absorbed and the quinoa begins to pop. Keep whisking until the seeds start to brown. It will transform before your eyes and begin to smell nutty. That’s when you know that your quinoa is toasted. It’s best to do this in large batches and store in an air-tight container in the pantry, so you always have some at hand when a pancakes craving sets in! Toasted quinoa is also absolutely delicious in homemade chocolate or as a topping on smoothie bowls or salads.

From Quinoa to Quinoa Flour

Once your toasted quinoa is ready, throw it into the blender, and run the machine for a few seconds. In a matter of seconds, you’ll have perfectly smooth quinoa flour! I’m not sure if this would work in any blender out there. I have the classic 5200 Vitamix (NOT the one with a dry blade), so I didn’t think it was possible. However, turns out it works! So if you try this with a different blender, please leave a comment below and let us know how well it worked for you.

This recipe is adapted from my original oat-based pancakes–my go-to recipe–which I’ve made more times than I can count. The main ingredients are oats, banana, and non-dairy milk, with the addition of spices like vanilla and cinnamon, plus rising agents to make them extra fluffy. In this recipe, I used quinoa instead of oats and plantain instead of banana.

Plantain vs. Banana

Even though plantains and bananas look very similar, they are quite different in taste, texture, and usage. Ripe bananas can be easily peeled and are soft and sweet inside. You can enjoy them either raw or cooked. They work really well in vegan pancakes or waffles as they add moisture and natural sweetness.

Plantains are starchy, tough, and not very sweet. They have a thicker skin and can be hard to peel. If your recipe calls for ripe plantains and you have green ones, you can let them sit outside until they turn yellow and become easier to handle. They’re usually used in cooked recipes and work well in pancakes or waffles also.

You can use either a ripe plantain or a banana in this recipe. Just beware that pancakes made with plantains won’t be as sweet. You can add a bit of maple syrup or your natural sweetener of choice to the batter if you wish. I usually skip that and just drizzle some on top.

Both plantains and bananas are a good source of several vital nutrients including potassium, magnesium, vitamin C, fiber, and antioxidant compounds. However, plantains are also high in resistant starch. You can read more about the health benefits of resistant starch here. To summarize, it’s a type of fiber that we cannot digest, but the bacteria in our gut can! So they’re great for gut health and improving insulin sensitivity.

Quinoa Plantain Pancakes #Dairyfree #Vegan #Glutenfree Easy Healthy & Delicious Breakfast or Brunch #Nutriholist

I served the pancakes with homemade cranberry orange sauce and fresh berries. Divine! Can’t wait for you to try these quick, easy, and delicious quinoa pancakes! Please leave a comment below if you try them or better yet, share your photos with me on Instagram or Facebook by tagging me @nutriholist #nutriholist. Enjoy!

Quinoa Pancakes

Serves 2

Ingredients

  • 1 cup quinoa, uncooked
  • 1 ripe plantain or large banana
  • 1 and 1/4 cups non-dairy milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Optional: 1 tablespoon pure maple syrup
  • 1 teaspoon baking powder
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 teaspoon coconut oil, for cooking

Directions

  1. Throw the uncooked quinoa seeds to the blender and blend for a few seconds until it turns into flour
  2. Peel and chop the plantain and add it to the blender with non-dairy milk, vanilla, cinnamon, and maple syrup (if using) and blend until smooth. You want the mixture to have a thick doughy consistency, but still be pourable. If it’s too thick, add a tiny splash of milk or water and blend again
  3. Mix in the baking powder and vinegar (or lemon juice) and stir with a spatula or spoon to combine. Do not overmix!
  4. Heat coconut oil in a large non-stick pan over medium-low. Add about 1/4 cup of the batter to form a pancake. Let it cook for 1-2 minutes until bubbles form on top. Flip and cook for another 1-2 minutes on the other side. Repeat until all the batter is used. Serve warm and enjoy!