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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

Scale

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)

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

Find it online: https://www.thesaucyfig.com/quinoa-blender-pancakes/