Gluten-Free Breakfast: Quinoa Pancakes

We eat a lot of pancakes in our house – a lot! I love to play around with different, flavored pancakes to give my boys something new and exciting to try, depending on the season.

Recently, I decided to try my hand at some gluten-free quinoa pancakes. If you aren’t familiar with quinoa, its a good gluten-free source of protein, iron, and fiber. And don’t stress if you’ve never heard of it before – you can find quinoa flour in the natural or baking section of most supermarkets these days.

These pancakes do have a slight nutty flavor, which I really enjoy. I also love that I can eat a pancake breakfast and not have the carb-crash after doing so.

For your own spin, and to give your favorite pancake recipe a nutritional boost, try replacing half of your all-purpose flour with quinoa flour.

Quinoa Pancakes

Makes approximately 12 pancakes

2 cups quinoa flour
2 tbsp. light brown sugar
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 cups milk
2 tbsp. canola oil, plus more for cooking
1 tsp. vanilla extract
2 eggs


1. In a large bowl, whisk together quinoa flour, brown sugar, baking powder, and cinnamon.


2. In another bowl, whisk together milk, oil, vanilla, and eggs until well-combined.


3. Stir the wet ingredients into the dry ingredients and mix until combined.

4. Heat a well-oiled, large skillet or griddle over medium heat. Add batter to skillet/griddle in 1/4 cup scoops, and cook until small bubbles just begin to form on the pancake’s surface.


5. Flip and cook the opposite side for another 1-2 minutes.

6. Serve immediately with syrup.

More gluten-free goodness, please!

Very Fine (and Gluten-Free!) Viennese Crescent Cookies
Perfect, Gluten-Free Squash Muffins
Gluten-Free Apple Cake

16 Responses to “Gluten-Free Breakfast: Quinoa Pancakes”

  1. Peg says:

    What are the carb and sugar value?

    • Kirsty, New Zealand says:

      This sounds like something very yummy to try for breakfast instead of my usual porridge or weetbix. I too am curious about the sugar and the carb levels as I have to watch both of these when I am cooking or baking. I will have to try these as I haven’t yet had anything with quinoa in it. Thanks teamrachael for giving me new and exciting ideas with food and I will have to order Rachaels new cook book too and maybe subscribe to her Everyday book as well, I might turn out to be a better cook than my partner. Kirsty, New Zealand.

  2. Shanell says:

    I made these yesterday. I substituted liquid stevia for the brown sugar and topped with blueberries. Yums!

  3. marilyn says:

    I really enjoyed these,,,even more so for knowing that quinoa is high protein and lower on the glycemic index.
    I’d appreciate if you could provide the fat, carbs, protein, etc., per serving, or per the recipe.
    Thanks much.

  4. michaela says:

    Can I use only egg whites? Will it make the pancakes fluffier? someone answer quick! :) thanks,

  5. Judy says:

    Have just been diagnosed with Autoimmune Disease and have to make significant dietary changes. Did a half batch this morning and used coconut oil instead of canola. Also used coconut sugar instead of brown. Worked great and very tasty. Put frozen blueberries on top with organic maple syrup. Will keep using Quinoa.

  6. Liz K says:

    Is it possible to get the Nutritional information on your recipes?

  7. Miss F says:

    I made these and they came out waaay too tck, but with some extra milk they were amazing!
    They stored well in the fridge for breakfast the next morning too, and didn’t upset my stomach like regular flour pancakes do.

  8. Monique says:

    I have made these numerous times. Absolutely love them. Some swaps/additions I made:
    Coconut oil instead of Canola 1:1
    Almond milk instead of regular milk 1:1
    Nutmeg, about 1/8 – 1/4 tsp

    I make them Sunday and they keep me in breakfast all week! 30 secs in the microwave in the AM and I am ready to go! Love the taste, and I don’t get either a stomach upset or crash later! Thanks a TON!

  9. Kasey W says:

    These are the worst gluten free pancakes I have ever made. The texture is mealy and crumbly. The taste is strong like plain quinoa. There are much better GF pancake recipes out there.

  10. Melanie says:

    I can’t believe how good these are!

    I’m wondering if the previous poster got a bad batch of flour. I’ve tried every other kind of gluten free flour. This was my first try with Quinoa and it was perfect! Thanks so much for this recipe.

    It has a nice cinnamon flavour. I put maple syrup and whipped cream on top. They were very flexible in texture like a regular flour pancake. I cooked them in real butter.

    If anyone hasn’t tried Quinoa flake porridge they are missing out. It tastes so yummy with cinnamon and maple syrup. Better than oats.


  11. Yummy! says:

    A hit!

  12. jazz says:

    I agree with kasey too mealy and textured. Maybe more oil or an egg white would help?

  13. Scott g says:

    Slightly dry. I definitely needed to add more milk to thin the consistency. I also substituted Swerve for the brown sugar 1:1 and safflower oil for the canola. They tasted very good and are very filling. I’ll try them again with apple sauce.

  14. Dee O. says:

    Did Karen use quinoa instead of quinoa flour?

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