Vegan quinoa pancakes


  • 125 g / 1 cup quinoa flour*
  • 1 tsp (gluten-free if required) baking powder
  • ½ tsp (gluten-free if required) baking soda
  • 240 ml / 1 cup any plant milk**
  • 2 tsp lemon juice
  • 4 tsp maple syrup
  • 1 tbsp oil for frying (I used mild coconut oil)


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  • maple syrup
  • seasonal fruit
  • chopped and pan-toasted almonds


  1. In a mixing bowl, combine quinoa flour, baking powder and baking soda.
  2. Whisk in plant milk and almond butter (if using). If you are using full fat coconut milk, there is no need for almond butter, but you may need to add a tablespoon or two of water to loosen up the batter.
  3. Finally, whisk in lemon juice (it’s essential in making the pancakes rise) and maple syrup.
  4. Heat up a medium non-stick frying pan on the stove, brush the pan with a bit (I found that ½ tsp is enough if you’re using a non-stick pan) of oil using a pastry brush.
  5. Ladle 2 tablespoons (I use a 1/8 cup measuring spoon for this) of the pancake mix per pancake. Cook each pancake for about 2 minutes on one side – until a few little bubbles form and burst – then flip. Cook for another 2 minutes on the other side, until nicely browned.
  6. Keep cooked pancakes in a stack, in a warm oven while making the rest. Serve with toasted almonds, seasonal fruit and a drizzle of maple syrup.