Who says quinoa (pronounced KEEN-wah) only belongs in Pinterest worthy macro bowls? Not us! In fact, quinoa is such a versatile grain that can be added to just about any meal or snack- sweet or savory. Our lemon blueberry quinoa pancakes are not only tasty – hint, you won’t even taste the quinoa – but also an easy option for breakfast, ready in 15 minutes. Bonus, these pancakes are packed with fiber, sure to keep you satiated and provide you with energy to seize the day.
ICYDK, quinoa is an ancient grain that looks similar to couscous but has a crunchy texture and nutty flavor. It is a nutrient-dense food, meaning ounce for ounce, you get high amounts of vitamins and minerals. It is also one of the few plant foods that contain sufficient amounts of all nine essential amino acids. This is important for those who are vegan because not all plant-based proteins are complete proteins like quinoa.
Quinoa is also an excellent source of fiber. There is 17 grams of fiber per one cup of quinoa – given that you need anywhere from 25-38 grams of fiber per day, adding quinoa to at least one meal can help you get closer to your goal. Most of the fiber is insoluble, but one cup of quinoa still contains 2.5 grams of soluble fiber. Both soluble and insoluble fiber help bulk up your stools and can be used as a food source for good bacteria in your large intestine.
Now, if you’re thinking these pancakes are a bit too ‘busy’ for you – trust us, they’re not. You likely have everything you need in your pantry already.
- Cooked quinoa – These pancakes are made with quinoa – not quinoa flour but cooked and cooled quinoa.
- Flour – Feel free to use either all purpose flour or gluten free or oat flour. Our test kitchen used AP flour, but the alternative flours should yield the same delicious pancake.
- Baking powder and salt – Staples in baking. Be sure to use baking powder so that your pancakes rise up and brown perfectly. A pinch of salt helps bring out the flavor.
- Egg – Only 1 egg is needed for the recipe. An egg replacer such as a flax egg or 2 tbsp of Just Egg will work if you’d like to make these pancakes vegan.
- Lemon juice – Brightens the flavor. Use a bit of lemon zest for more lemony flavor.
- Milk – We’ve used almond milk, but any alternative plant-based or cow’s milk will work.
- Pure vanilla extract – Elevate the flavor of your pancakes with this baking staple. Be sure to use pure vanilla extract which has a richer and concentrated flavor.
- Olive oil – Provides moisture so you aren’t left with dense and dry pancakes.
- Blueberries – Use fresh or frozen blueberries for baking, and fresh blueberries as a topping. You can never go wrong with more blueberries!
These pancakes are an absolute favorite of ours for all the reasons mentioned above and more! Because each serving is packed with 10 grams of protein, they happen to be a wonderful breakfast post-workout. So grab your mixing bowls, cook up a batch and start your day with a breakfast bursting with flavor and nutrient density.
Ingredients
Dry Ingredients
- 1 c quinoa cooked and cooled
- ¾ c all purpose flour gluten-free
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 egg large, organic
- ¼ c lemon juice fresh
- ¼ c vanilla almond milk unsweetened
- 2 tbsp honey or agave
- 1 tsp pure vanilla extract
- ¾ c blueberries fresh or frozen
- 1 tbsp olive oil for batter
- olive oil or butter for cooking
Optional Toppings
- grade A maple syrup
- fresh berries
- nut butter
- honey
Instructions
- In a medium bowl, whisk together quinoa, flour, baking powder, and salt.
- In another medium bowl, whisk together egg, lemon juice, milk, honey, vanilla and olive oil until smooth.
- Add wet ingredients to dry ingredients and whisk to combine, then gently fold in blueberries. If the batter is way too thick, add a splash of milk. *Note – using smaller blueberries will help during cooking.
- Lightly coat a large nonstick skillet or griddle with olive oil (or plant based butter) and place over medium heat.
- Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe the skillet clean and repeat with more melted butter and remaining batter. You may need to lower the heat to medium low after the second round to prevent burning. *Note – I wiped the skillet down after every 2 pancakes, mainly due to the burst of blueberries in the pan.
- Top with fresh blueberries and drizzle maple syrup, nut butter, or honey. Enjoy!
