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Photo Credit: Elizabeth Newman

Quinoa Pancakes

These gluten free pancakes are super fluffy and hearty all at once!

Quinoa Pancakes

Prep Time

10 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Quinoa Pancakes


  • 1 cup white rice flour or gluten free oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2/3 cup coconut yogurt, ( such as COYO dairy-free yogurt)
  • 1/3 cup water
  • 2 large eggs, (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup, (plus more for serving)
  • 1 cup cooked quinoa (cooled)
  • Coconut oil or grapeseed oil (for greasing the pan)
  • Unsalted butter, (for serving)


  1. In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa.
  2. Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup.



per serving
Amount/Serving % Daily Value
5 grams
2 grams
1 grams
Saturated Fat
1 grams
Trans Fat
1 grams
25 milligrams
116 milligrams
1 grams
1 grams
Unsaturated Fat
2 grams
gluten free

1 comment

  • Author's avatar image
    Matt Caine

    Separate the eggs and beat the whites to soft peaks, then fold into the mix just before cooking, for a lighter pancake.

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