Make Gluten-Free Quinoa Pancakes From Scratch

Name: Make Gluten-Free Quinoa Pancakes From Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed and well drained; 2 tablespoons chia seeds; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon sea salt; 1 1/2 cups unsweetened soy or almond milk; 2 large eggs, lightly beaten; 1 pear, peeled and grated; 2 tablespoons pure maple syrup; 2 teaspoons coconut oil; 1 cup raw cashews; 2 teaspoons raw honey; 2 teaspoons ground cinnamon; 1/2 teaspoon vanilla extract; 1/2 cup water

Servings: persons

1 cup quinoa, rinsed and well drained
2 tablespoons chia seeds
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 1/2 cups unsweetened soy or almond milk
2 large eggs, lightly beaten
1 pear, peeled and grated
2 tablespoons pure maple syrup
2 teaspoons coconut oil
1 cup raw cashews
2 teaspoons raw honey
2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup water

1
Toast the quinoa in a dry skillet over medium heat, stirring occasionally, for about 7 minutes. Remove the quinoa from the heat when it starts to make a popping sound. Let it cool for 10 minutes before transferring to a food processor. Add the chia seeds and blend the mixture to a flour consistency.
2
Transfer the flour to a mixing bowl and whisk in the baking powder, baking soda, and salt. Stir in the soy milk, eggs, pear, and maple syrup, mixing until the ingredients are well blended.
3
Heat the oil in a large nonstick skillet over medium heat. With a small ladle, scoop about 1/4 cup of the flapjack batter into the pan for each flapjack and spread into 3-inch rounds. Cook three flapjacks at a time, being careful not to crowd them. Cook for 1 to 2 minutes, or until bubbles start to form. Flip the flapjacks and cook for another 2 minutes, or until golden brown on both sides. Repeat with the remaining batter.
4
In a food processor, combine the cashews, honey, cinnamon, and vanilla. With the motor running, slowly add the water and blend until it's the texture of creamy peanut butter.
5
To serve, place one or two flapjacks on each plate and top with a generous dollop of cashew cream.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup quinoa, rinsed and well drained, 2 tablespoons chia seeds, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Make Gluten-Free Quinoa Pancakes From Scratch falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!