Gluten-Free Quinoa Pancakes with Blueberry Maple Syrup

By Julia Heffelfinger

September 1, 2025

Image credit: Julia Heffelfinger for Clean Plates

There are pancakes—and then there are these fluffy, nutrient-dense quinoa pancakes. Instead of relying only on flour, this recipe folds in cooked quinoa, adding extra fiber, protein, and a pleasantly nutty bite. The result? A hearty, whole-grain pancake that still feels light and fluffy.

The trick is in the egg whites: stirred into the batter just before cooking, they add structure and give the pancakes their pillowy lift without the fuss of whipping or folding. The recipe is naturally gluten-free and dairy-free, though not vegan (those eggs really earn their keep here). If you’re not avoiding gluten, whole wheat flour can easily stand in, but if you do go gluten-free, make sure your flour blend contains xanthan gum—this helps bind and thicken so the pancakes don’t fall apart.

Recipe: Gluten-Free Quinoa Pancakes with Blueberry Maple Syrup

Serves: 4 (about 12 pancakes)
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 cup cooked quinoa (cooled)
1 cup gluten-free 1-to-1 flour blend (with xanthan gum)
2 tablespoons coconut sugar or cane sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon sea salt
2 large eggs, plus 2 egg whites
1 cup unsweetened almond milk (or milk of choice)
2 tablespoons coconut oil or avocado oil, melted
1 teaspoon vanilla extract

For serving:

1 cup fresh blueberries
½ cup pure maple syrup

Directions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir in the cooked quinoa.
In a separate bowl, whisk the eggs, egg whites, almond milk, oil, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix.
Heat a nonstick skillet or griddle over medium heat and lightly grease with oil.
Scoop about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges begin to set, 2–3 minutes. Flip and cook for another 2 minutes until golden and cooked through.
Transfer finished pancakes to the warm oven while you cook the remaining batter.
Serve stacked with fresh blueberries and a drizzle of maple syrup.

Pro Tip: Place a baking sheet fitted with a cooling rack in the oven at 200°F while you cook so your pancakes stay warm and fluffy until you’re ready to serve.

Gluten-Free Quinoa Pancakes

SERVES

PREP TIME

15 min

COOK TIME

20 min

Ingredients

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

Directions

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.

Recipe Tags

breakfast healthy breakfast

Blueberry Syrup

SERVES

2 cups

PREP TIME

05 min

COOK TIME

10 min

Ingredients

½ cup pure maple syrup

2 teaspoons arrowroot powder

¼ teaspoon kosher salt

1 cinnamon stick

3 cups fresh blueberries

Directions

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.

Good food brings people together. So do good emails.

Talk to a dietitian covered by your insurance

Nourish connects you with registered dietitians for virtual, one-on-one sessions tailored to your health goals—from managing chronic conditions to enhancing overall wellness.