These Blueberry Gluten-Free Pancakes With Quinoa And Lemon are packed with protein and fiber to keep you full.
Let’s talk about the world’s most oddly satisfying word to say besides zoodles: quinoa.
Raise your hand if you used to mispronounce the word all the time when you first started cooking it. Unfortunately, I’m guilty. My husband would ask what was for dinner, and I’d respond with confidence—kin-oh-ah. Back then, in the early days of FFF, quinoa stayed in its lane. It showed up only at dinner, maybe lunch, always tucked to the side of the plate trying to be rice. And it definitely was not invited to breakfast.
If you’ve been here for more than a minute, you already know I’m mildly obsessed with pancakes. Specifically blueberry, and preferably whole wheat. I’m a creature of habit. Quinoa had no place crashing that party… until my favorite diner changed my beloved whole-wheat blueberry pancake recipe, and I walked out a changed woman. The next morning, I cooked up a pot of quinoa, then stirred it into lemon-zested batter with vanilla Greek yogurt, juicy blueberries, and whipped egg whites. I crossed my fingers and let the griddle do its thing.
What came off that pan was thick, golden, and fluffy as all get-out. The flavor was soft and lemony with little bursts of warm blueberry, and the texture was moist and light with just the tiniest bit of nutty crunch from the quinoa. I didn’t even reach for the syrup.
Are Blueberry Gluten-Free Pancakes With Quinoa Healthy?
These pancakes are packing a nutritional punch you just won’t find with traditional pancakes. Quinoa is a complete plant-based protein, and it also contains fiber and minerals like iron, magnesium, and zinc. Oat flour, apart from keeping everything gluten-free, adds even more fiber to the mix. The vanilla Greek yogurt adds a boost of calcium, protein, and probiotics, while the blueberries bring in antioxidants like vitamin C. There’s also no refined sugar in this—just honey and the natural sweetness of the fruit.
The Egg White Trick
Want light, fluffy pancakes? Then let’s talk about the egg white trick. This is especially critical when making gluten-free pancakes, because it’s all too easy to end up with something that has the consistency of a hockey puck. Beating the egg whites separately until stiff and then folding them into the batter adds air, volume, and bounce. It’s an extra step, sure, but it makes a big difference.
Combined with the yogurt and quinoa, you get a pancake that holds together without being dense, cooks evenly, and doesn’t fall apart when you try to flip it. That’s exactly what you’re looking for.
How Do I Store Leftovers?
Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. Stack them with parchment paper between each pancake to keep them from sticking. You can also freeze them—just wrap them individually or in small stacks, and store them in a freezer-safe bag or container for up to 2 months. Reheat in a toaster or warm oven.
Serving Suggestions
If you’re looking to put out a full breakfast or brunch spread, these pancakes go well with so many other dishes. I like to serve them with some Cheesy Scrambled Eggs or a few strips of Air Fryer Bacon. For something lighter and more refreshing, I’ll opt for a classic Fruit Salad—or you could keep the quinoa theme going with this Coconut Milk Quinoa Fruit Salad!
Ingredients
- 1 cup oat flour 105 grams
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup nonfat vanilla Greek yogurt
- 3 tablespoons honey
- 3 tablespoons fresh lemon juice about 1 large lemon
- zest of 1 large lemon
- 1 teaspoon vanilla extract
- 1 cup cooked quinoa
- 1 1/2 cups fresh blueberries
- 2 large eggs separated
- 1 large egg white
- Honey or maple syrup for serving
Instructions
- In a medium bowl, stir together the oat flour, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the vanilla Greek yogurt, honey, lemon juice, lemon zest, and egg yolks (make sure to separate them from the whites) until smooth.
- Stir the wet mixture into the dry mixture, along with the cooked quinoa, just until moistened. Set aside.
- Using an electric hand mixer, beat the 3 egg whites in a very large bowl on high speed until they form stiff peaks, about 5-6 minutes.
- Gently fold in half the whipped egg whites into the pancake mixture, until there are no white streaks left. Then, fold in the remaining half, along with the blueberries.
- Let your batter rest for 5 minutes while your preheat your griddle to medium heat.
- Drop the batter by 1/2-cup measurements, lightly spreading out onto the griddle. Cook until the underside is golden brown, the edges look cooked, and the top is no longer bubbling. Flip and repeat until the opposite side is golden brown. Repeat with remaining batter.
- Top with syrup or a squeeze of honey.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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