I’m not sure if many of you remember, but I used to have a recipe that was very similar to this on my site. I decided to retest the recipe to ensure they were flavorful, fluffy and had the perfect amount sweetness.
My old recipe used to use egg whites and regular flour, but on Ambitious Kitchen we are all about encouraging real food to provide you optimal nutrition so this time I opted for whole eggs to include the vitamins from the yolk and also whole wheat flour to add additional fiber and protein.
Ingredients in quinoa pancakes
While lemon blueberry quinoa pancakes sound a little fancy, you’ll actually use plenty of pantry staples to make these delicious pancakes.
- Cooked quinoa: this recipe calls for cooked quinoa, not quinoa flour. See how to make the perfect fluffy quinoa here!
- Flour: you can use either all purpose or whole wheat pastry flour in this recipe. If you want to make them gluten free, I think an all purpose gluten free flour or oat flour should work well but please note that I have not tried it.
- Baking powder & salt: to help the pancakes bake up correctly (use baking powder, not soda!) and bring out the flavors.
- Egg: you’ll just need 1 egg in this recipe. I also think a flax egg would work out well to make these vegan – see the notes section for how to make it.
- Lemon juice & zest: you’ll use both parts of the lemon for delicious, bright flavor.
- Milk: I love using almond or coconut milk, but you can use any milk you have on-hand.
- Coconut sugar or honey: you’ll just need 2 tablespoons of either coconut sugar or honey to sweeten the pancakes.
- Vanilla extract: to give the pancakes a naturally sweet flavor. You can also use almond extract for that traditional lemon poppyseed muffin flavor!
- Olive oil: just a bit of olive oil to add moisture to the pancakes.
- Blueberries: feel free to use fresh or frozen blueberries for the inside of the pancakes + on top.
One of the reasons I love these lemon blueberry quinoa pancakes is because they’re packed with protein and fiber thanks to the quinoa. Each serving provides nearly 9g of protein packed with all of the nine amino acids that your body needs. Therefore these just happen to make an excellent post workout breakfast.
Make the perfect quinoa for pancakes
- Use a 1:2 ratio for quinoa to liquid. I typically cook 1 cup quinoa in 2 cups of water, which will make about 3 cups of cooked quinoa. Then you’ll have some leftovers from this recipe for lunches and dinners!
- Bring the water to a boil then stir in quinoa. Reduce heat to low, cover, and let simmer for exactly 15 minutes. Remove the saucepan from heat and let stand covered for another 5-10 minutes.
- Quinoa will pop upon cooking and expand. To help separate the grains, use a fork and fluff the quinoa.
How to make quinoa pancakes
- In a medium bowl, whisk together cooked and cooled quinoa, flour, baking powder, and salt.
- In another medium bowl, whisk together egg, lemon juice and zest, milk, honey, vanilla (or almond extract) and olive oil until smooth.
- Add wet ingredients to dry ingredients and whisk to combine, then gently fold in blueberries. If batter is way too thick, add a splash of milk.
- Lightly coat a large nonstick skillet or griddle with olive oil 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 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. Makes 9 lemon blueberry quinoa pancakes.
How to keep pancakes warm
You can absolutely make these lemon blueberry quinoa pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a platter or oven-safe plate and place in the oven until ready to serve.
How to freeze quinoa pancakes
If you really want to make your pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
I hope you get a chance to make these soon. They’re easy, delicious and actually filling. Top them with extra berries and a drizzle of honey or pure maple syrup. Enjoy!
If you make these lemon blueberry quinoa pancakes, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen.
Lemon Blueberry Quinoa Pancakes
Fluffy quinoa pancakes bursting with juicy blueberries and lemon flavor! These delicious, healthy quinoa pancakes are easy to make and pack plenty of fiber and protein thanks to quinoa. You'll love these beautiful pancakes with a drizzle of maple syrup.
- Dry ingredients
- 1 cup cooked and cooled quinoa
- 3/4 cup all purpose flour or whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Wet ingredients
- 1 large egg
- 1/3 cup fresh lemon juice
- zest of 1 large lemon
- 1/4 cup unsweetened vanilla almond milk or coconut milk
- 2 tablespoons coconut sugar or honey
- 1 teaspoon pure vanilla extract (or sub almond extract)
- 1 tablespoon olive oil
- 3/4 cup fresh or frozen blueberries
In a medium bowl, whisk together cooked and cooled quinoa, flour, baking powder, and salt.
In another medium bowl, whisk together egg, lemon juice and zest, milk, honey, vanilla (or almond extract) and olive oil until smooth.
Add wet ingredients to dry ingredients and whisk to combine, then gently fold in blueberries. If batter is way too thick, add a splash of milk.
Lightly coat a large nonstick skillet or griddle with olive oil 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 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.
Makes about 9 pancakes, 3 pancakes each. Top with fruit preserves, honey, nut butter and/or maple syrup.
TO MAKE GLUTEN FREE: I think an all purpose GF flour would work great, but I haven't tested it.
TO MAKE VEGAN: A flax egg should work well here (1 tablespoon flaxseed meal + 3 tablespoons water)
Recipe by Monique Volz // Ambitious Kitchen
Photography by Sarah Fennel // Broma Bakery