Quinoa Blender Pancakes

Super easy and yummy – these Quinoa Blender Pancakes come together in less than 5 minutes and are full of nutritious goodness! Plus they’re gluten, dairy and refined sugar-free! Topped with the BEST homemade butter maple syrup you will ever try!

Let me declare to the internet with a bullhorn: these Quinoa Blender Pancakes are AMAZING! I’m seriously obsessed. I love to cook with quinoa. Salads, soups, bowls, you name it. Since discovering the magical use of quinoa in pancakes, I find myself making extra every time I make any recipe with it, just so I’ll have left overs to make these pancakes with the next morning! Major favorite breakfast potential happening here, my friends.

I used all good things to whip up these blender pancakes – hearty oats, nutty quinoa, creamy cashew milk and cinnamon. Plus, they are naturally sweetened with a little maple syrup! You can happily eat these knowing they will leave you energized and fuel your day. Best part is it takes less than 5 minutes to throw all of these ingredients into the blender, pulse a few times and then you’re ready to cook!

One of my favorite things about these pancakes is the incredible texture the quinoa adds! You want to make sure to cook your quinoa slightly on the al dente side (I do this for all of my recipes anyways), so that it leaves a little “pop” in your mouth as you bite into these fluffy pancakes. Trust me, it’s deee-vine.

Top with your favorite healthy ingredients for a hearty, lower calorie breakfast option. My favorites include: cashew or almond butter, nuts, bananas, berries, dried cranberries, coconut flakes and pure maple syrup.

To make these Quinoa Blender Pancakes extra special, top with homemade whipping cream and this HEAVENLY butter maple syrup (see recipe below). It’s definitely NOT dairy or refined sugar free, but it is hands down the best syrup I’ve ever tasted. Pure bliss.

Try these Quinoa Blender Pancakes and let me know if your mind is blown by this breakfast magic too! If you love this recipe don’t forget to give me a virtual high five by following along on Instagram where I share weekly updates to the blog!

Quinoa Blender Pancakes

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Super easy and yummy – these Quinoa Blender Pancakes come together in less than 5 minutes and are full of nutritious goodness! Plus they’re gluten, dairy and refined sugar-free! Topped with the BEST homemade butter maple syrup you will ever try!

• Author: The Saucy Fig
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Category: Breakfast

Ingredients

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Quinoa Blender Pancakes

• 1 cup quinoa, cooked and cooled
• 1 cup oats
• 2 large eggs
• 1 cup cashew or almond milk (or milk of choice)
• 2 tablespoons maple syrup or honey
• 2 teaspoons vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• pinch of salt
• coconut or olive oil/spray for frying

Whipping Cream

• 1 pint heavy whipping cream
• 1/2 cup sugar (more or less to taste)
• 1/2 teaspoon vanilla extract (optional)

Butter Maple Syrup

• 1/2 cup salted butter (one stick)
• 1 cup sugar
• 1/2 cup milk
• 1 tablespoon honey
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon Mapleine (Imitation Maple Flavor – NOT extract)

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Instructions

Quinoa Blender Pancakes

1. Combine all pancake ingredients in a blender and blend on high until smooth.
2. Heat skillet to medium heat and spray with cooking spray.
3. Once hot, pour your pancakes straight from blender onto skillet (or use a 1/4 cup to scoop your batter if you prefer.)
4. Cook until bubbles form and then flip and cook for another minute or two
5. Makes about 8-10 pancakes.

Whipping Cream

1. Add whipping cream ingredients to stand mixer (or in a bowl and use a hand mixer).
2. Whip until stiff peaks form.

Butter Maple Syrup

1. Add butter, sugar, milk and honey to a medium saucepan.
2. Bring to a roiling boil (takes about 5 minutes) and then boil for 2 minutes.
3. Remove from heat and add baking soda, stirring vigorously with a whisk. The syrup will foam up as soon as the baking soda is added.
4. Once completely incorporated and the foam has settled down a little, add in the vanilla extract and Mapleine.
5. Continue whisking all ingredients are incorporated and then let rest for a few minutes until the foam settles down.
6. Serve warm or cold (I like to serve after about 5-10 minutes, once the syrup has cooled just a little and thickened.)
7. Store in an airtight container. Lasts in the fridge for a few weeks, also freezes great!

Notes

*Quinoa Blender pancakes adapted from Morton’s Grove

*Butter Syrup Recipe adapted from Longbourn Farm

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