Go Back
+ servings
Quinoa Almond Flour Pancakes

Quinoa Almond Flour Pancakes

I have included weights for the cooked quinoa and almond flour as the moisture content of both may affect the consistency of the batter. Start with 1/2 cup milk and use more if needed to reach a thick batter consistency. These are delicate pancakes, so flip carefully.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings (16 pancakes)


  • 1 cup cooked white quinoa 4.7 ounces
  • 1 cup almond flour 1.9 ounces - I used Honeyville
  • 4 tablespoons coconut oil
  • 2 eggs
  • 1/2-1 cup almond milk depending on consistency desired
  • 4 teaspoons baking powder
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  1. Place all ingredients in a blender and blend until smooth. Lightly grease skillet with coconut oil and pour batter into skillet (~ 1/4 cup for each pancake). Cook until browned on bottom; flip and cook other side until browned.