Protein-rich quinoa flour is the base for this recipe, made hardy with some whole-wheat oats, vegan buttermilk, and banana in replace of egg. With a touch of cinnamon and plant-based sweetener in place of syrup, these pancakes will surely satisfy your hardy pancake breakfast craving-without the food-coma consequences.
This afternoon, I had the pleasure of spending some quality pancake-making time with a close friend of mine. After all, what brings people together more than (a LOT of) food? Even better- all of the food was vegan! I woke up this morning wanting to make something bold for breakfast (my 5-Seed Energy Bars, although delicious, where just not enough this morning).
(Scroll down for full ingredient list)
So I searched through my high-protien, vegetarian cookbook and found this wonderful, fairly simple pancake recipe! The recipe is not originally vegan, but that never stops a girl determined to make some high-protien pancakes with her BFF.
Start off by grinding up 1/2 a cup of dry quinoa in either a coffee grinder or food professor. You can buy quinoa flour, but that tends to be more expensive than simply making it yourself.
Next, you’re going to want to make your buttermilk. The original recipe calls for fat-free Greek yogurt, but for those of us who like to keep to our dairy-free lifestyle, we must find other means. If you do not have any vegan Greek yogurt on hand (I couldn’t find any at my local grocery store), have no fear! Buttermilk can be replaced with Greek yogurt with a 1:1 ratio. Oh, buttermilk is not vegan, you say? Combine 1/2 a cup of soy or almond milk with 1/2 teaspoon of any kind of vinegar, and you’ll be good to go. Just make sure to give the milk a few minutes to curdle.
Granted, I probably did take the long route with this replacement, but trust me, it pays off in the end. And I did do my research on Greek yogurt replacements; it turns out that Greek yogurt is a very unique individual, which can be recreated by combining silken tofu with lemon juice in a blender. So ha, my vegan buttermilk replacement is more efficient after all.
So now that you have all of your ducks in a row, you can start mixing!
In a large bowl, whisk together the dry ingredients (quinoa flour, oats, baking powder, cinnamon, and salt). In a separate bowl, combine the coconut oil, sugar, buttermilk/yogurt, vanilla, and banana half. It helps to use a potato masher to mash the banana up so that it whisks easily.
Gradually whisk the dry ingredients into the wet ingredients until well combined. The mixture should look something like this:
I added cinnamon to taste. The batter will be slightly chunky because of the grainy texture of the quinoa flour, but it still gets the job done.
Next, heat a griddle to 375 degrees Fahrenheit. I used a stove-top griddle with the stove set on high allowed it to warm up a bit, and this worked out fine.
COAT WITH COOKING SPRAY, even if non-stick. Observe the difference:
The sad little pancake on the left was not cooked with cooking spray.
Spoon on about 1/4 cup of batter and cook until bubbles form. We made baby pancakes, so our batter yielded 9 pancakes, but the original recipe yields 6.
Here you can see pre- and post-flipped pancakes, which turn out to be a delicious golden brown.
Finally, serve with your favorite toppings! I used raw agave, which is a plant-based, low glycemic sweetener, in place of syrup (Fun fact: it absorbs slower in your body, which leaves you sugar-high free).
Calcium helps the body absorb protein. Fruits and leafy greens have a good source of calcium, so it’s helpful to eat them with protein-rich foods, like nuts, oats, and quinoa. This makes blueberries an excellent pair with this protein-rich recipe- not only for the taste, but also for the health benefits!)
Quinoa Pancakes – Vegan
- 1/2 cup dry quinoa (or quinoa flour)
- 1/4 cup quick oats/rolled oats
- 1/2 tablespoon baking powder
- 1 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tsp coconut oil, melted
- 1 Tbsp dark brown sugar (or raw agave or any other sugar replacement)
- vegan Buttermilk (replacing fat-free Greek yogurt)
- 1/2 cup soy milk + 1/2 teaspoon vinegar
- 1/4 cup plus 2 Tbsp soy milk (or other non-dairy milk)
- 1 tsp vanilla extract
- 1/2 ripe banana, mashed (replacing 1 large egg, lightly beaten)
- Place quinoa in coffee grinder/ food processor. Grin until superfine-this will result in quinoa flour. It’ll take a few minutes and a couple of stirs to get the quinoa ground superfine.
- In a small bowl, combine soy milk and vinegar. Let sit for a few minutes to curdle while preparing rest of batter.
- In a large bowl, whisk together the quinoa flour, oats, baking powder, cinnamon, and salt. Set aside.
- In a separate bowl, combine the coconut oil, sugar, vegan buttermilk, soy milk, vanilla, and ripe banana. It’s OK to mash the banana in the bowl with the other wet ingredients; just make sure to mash it before you whisk it, or else, it’ll get stuck in your whisker.
- Gradually whisk the dry ingredients into the wet ingredients until combined.
- Heat a griddle to 375 degrees Farenheit. Coat with cooking spray.
- Spoon on 1/4 cup of batter (or just eye-ball the thickness you want) and cook until bubbles form and the edges begin to firm. Flip carefully and cook for another few minutes/seconds (depending on size of batter dollop), until golden. Repeat with remaining batter.
- Top with favorite pancake toppings (pictured: blueberries & organic, raw agave).
- Enjoy with the ones you love 🙂