Quinoa Blueberry Pancakes

Quinoa flour takes center stage in these pancakes. Quinoa is packed with nutrients, so why not create healthier pancakes with it? I couldn’t think of a reason. The quinoa flavor is somewhat pronounced in the first bite or two. After that, I didn’t notice it (how magical) and found these quite delicious.

Total Time: 20 minutes
Prep Time: 15 minutes
Cook time: 5 minutes
Yields: 6 servings



  • 1-1/2 cups quinoa flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons vegan butter, melted
  • Vegan substitute for 1 egg, prepared according to package (such as EnerG egg replacer)
  • 1-1/4 cups unsweetened almond milk milk
  • 1 teaspoon vanilla extract
  • 1-1/3 cup (about 6 ounces) blueberries


  1. Combine dry ingredients in a bowl and mix well.
  2. In a separate bowl, stir butter, egg substitute, almond milk, and vanilla until mixed.
  3. Pour butter mixture into flour mixture and stir until combined. Fold in blueberries.
  4. Drop batter by 1/4 cupfuls onto greased, preheated skillet and cook each side until lightly browned.


  • Vegetarian and vegan
  • If you use frozen blueberries, allow them to thaw before adding to the batter.
  • Another great egg substitute is flax gel


Quinoa Blueberry Pancakes was last modified: August 3rd, 2016 by Audrey

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