Quinoa Pancake Recipe | Vegan Protein Pancake Recipe | No Egg Pancake | How to make Protein Pancake

quinoa flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is a gluten-free option that adds fiber.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

chia seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide similar texture and nutrition at a lower cost.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic index option, while sugar is more affordable.

Add 1 tablespoon flax meal to a mixing bowl.

Pour in 3 tablespoons water and mix well to create a flax egg. Set aside for 10 minutes.

In a pan, add 1 cup blueberries and mash them with a fork.

Cook the mashed blueberries on medium heat for about 5-7 minutes until cooked.

Turn off the heat and stir in 1 tablespoon maple syrup, 1 tablespoon lemon juice, and 2 tablespoons chia seeds. Set aside to cool completely.

In a separate bowl, smash 2 ripe bananas and set aside.

In a blender, add 1 cup almond milk and the smashed bananas.

Add 1 cup quinoa flour to the blender. You can substitute quinoa flour with coconut flour, chia flour, all-purpose flour, or whole wheat flour.

Blend on high speed for 5 minutes.

Add 1 tablespoon maple syrup to sweeten the batter and the prepared flax mixture.

Blend on high speed for another 2 minutes until smooth.

Transfer the batter into a container.

Heat a pan and add butter or cooking spray.

Pour batter into the pan and cook pancakes for 2-3 minutes on each side.

Remove pancakes and pile them on a plate. Repeat to make all pancakes.

For serving, spread coconut yogurt on top of the pancakes, drizzle with 1 tablespoon blueberry chia jam, and add fresh berries of your choice. Repeat the layers.

Drizzle with additional maple syrup and enjoy the protein-filled pancakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens