Gluten-Free Quinoa Pancakes with Blueberry Maple Syrup
Published on December 21, 2021
By Julia Heffelfinger
For these fluffy quinoa pancakes, we folded the cooked quinoa grain into the batter for extra fiber and protein to power you through the morning. The pancakes have a nutty, whole grain bite while also maintaining their fluffy texture thanks to extra egg whites stirred into the batter just before cooking. The egg whites add structure and help the pancakes puff when they hit the heat of the pan — with no whipping or folding needed.
These pancakes are gluten-free and dairy-free, although they aren’t vegan: they do call for eggs. If you’re not gluten-free, whole wheat flour can be substituted. If you’re going the GF route, be sure to use a gluten-free flour that has xanthan gum in it (most 1-to-1 flours will have this) as it helps to bind, thicken, and emulsify gluten-free ingredients.
Pro-tip: Place a baking sheet with a cooling rack in the oven to keep each batch of pancakes warm while you work.
Gluten-Free Quinoa Pancakes
2 cups 1-to-1 gluten-free all-purpose flour
4 teaspoons baking powder
1½ teaspoons kosher salt
2 cups cooked quinoa
1 cup almond or oat milk
⅓ cup pure maple syrup
2 Tablespoons plant-based butter, such as Miyoko’s creamery brand, melted, plus more for cooking
2 large eggs, plus 2 large egg whites
In a medium bowl, whisk the flour with the baking powder and salt, then add the quinoa and toss to coat in the flour.
In a large bowl, whisk the milk with the maple syrup, butter, and the whole eggs until smooth.
Fold the dry ingredients into the wet ingredients until just combined. Stir in the remaining egg whites until a thick batter forms.
Preheat the oven to 200°F and place a rimmed baking sheet lined with a cooling rack in the oven.
Heat a large nonstick skillet or griddle over moderately-high heat, and brush the pan with butter.
Using a ¼ measuring cup, drop the batter onto the skillet, being careful not to over-crowd your pancakes.
Cook until golden brown on the bottom, about 2 minutes. Flip the pancakes and cook until golden brown and the edges look set, about 2 minutes more.
Transfer the pancakes to the oven to keep warm. Wipe the skillet clean and repeat with more butter and the remaining batter. (If the pancakes are browning too quickly, reduce the heat.)
Serve warm with the blueberry-maple syrup recipe below.
½ cup pure maple syrup
2 teaspoons arrowroot powder
¼ teaspoon kosher salt
1 cinnamon stick
3 cups fresh blueberries
In a medium saucepan, whisk the maple syrup with the arrowroot powder, salt, and ¼ cup of water.
Add the cinnamon stick and 2 cups of the blueberries.
Bring to a boil over moderate heat and cook, stirring gently, until the sauce is beginning to thicken, about 5 minutes.
Remove from the heat and mash the blueberries against the side of the saucepan with the back of your spoon.
If desired, strain the sauce through a fine mesh sieve set over a medium bowl.
Discard the cinnamon stick and stir in the remaining 1 cup of blueberries.
Let cool completely.