Home Breakfast & BrunchAiry Lemon-Blueberry Quinoa Pancakes with Maple Drizzle
Breakfast & BrunchQuick & Easy (30-Min)Vegetarian

Airy Lemon-Blueberry Quinoa Pancakes with Maple Drizzle

by Linda
written by Linda
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Start your morning off right with these fluffy lemon-blueberry quinoa pancakes! Packed with protein from quinoa and bursting with fresh blueberries, these pancakes are not only delicious but also nutritious.

The zesty lemon adds a bright flavor that perfectly complements the sweetness of the blueberries. Whether you’re enjoying them on a leisurely weekend or prepping for a busy weekday, these pancakes are sure to impress.

Airy Lemon-Blueberry Quinoa Pancakes with Maple Drizzle

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 220 calories 9g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup cooked quinoa
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1 cup milk (or dairy-free alternative)
  • 2 large eggs
  • 1/4 cup melted butter (or coconut oil)
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • 1 cup fresh blueberries
  • Maple syrup for drizzling

Instructions

  1. In a large mixing bowl, combine the cooked quinoa, flour, baking powder, salt, and sugar.
  2. In another bowl, whisk together the milk, eggs, melted butter, lemon juice, and lemon zest until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined, then gently fold in the blueberries.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  5. Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
  6. Flip the pancakes and cook for another 2-3 minutes until golden brown.
  7. Repeat with remaining batter, keeping cooked pancakes warm in a low oven.
  8. Serve warm with a drizzle of maple syrup. Enjoy!

Notes

Tip: Make sure to use fresh blueberries for the best flavor, and feel free to add nuts for extra crunch!

For extra fluffiness, make sure your baking powder is fresh. If you don’t have quinoa, you can substitute with oats or your favorite flour. These pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply pop them in the toaster or microwave.

Add a sprinkle of powdered sugar or a dollop of yogurt on top before serving for an extra touch!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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