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Blueberry Chocolate Chip Quinoa Pancakes

Deliciously fluffy blueberry chocolate chip quinoa pancakes packed with protein from egg whites, greek yogurt, and quinoa.
Course Breakfast, Pancakes
Keyword chocolate chip quinoa pancakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 cup cooked quinoa
  • 3/4 cup all-purpose flour or white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon coarse salt
  • 3 large egg whites
  • 1/4 cup plain or vanilla¬†nonfat greek yogurt
  • 1/2 cup milk of your choice (skim, soy, almond, coconut)
  • 1 tablespoon dark brown sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cup fresh blueberries
  • 1/2 cup chocolate chips
  • Fresh fruit or fruit preserves (optional), for serving


  1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. 
  2. In another medium bowl, whisk together egg whites, yogurt, milk, and brown sugar until smooth. 
  3. Add egg mixture to flour mixture and whisk to combine. 
  4. Add vanilla and whisk again. Next gently fold in blueberries.
  5. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. 
  6. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. 
  7. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter. Makes 8-10 pancakes.

Recipe Notes

Adapted from my lemon blueberry quinoa pancakes and whole wheat banana quinoa pancakes, which were originally heavily adapted from Martha Stewart.

I used dark chocolate chips for a nice contrast with the berries, but you can use whichever chocolate chip you'd like.