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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!

Scale

Ingredients

Quinoa Blender Pancakes

Whipping Cream

Butter Maple Syrup

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

Keywords: pancakes, quinoa, blender, breakfast, maple, butter, syrup, whipping cream