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Wake up to a breakfast that's both delicious + nutritious! Picture this: fluffy pancakes infused with quinoa goodness topped with bursts of cranberry sweetness. These Fluffy Vegan Quinoa Pancakes are here to make your mornings a whole lot brighter! Completely Vegan, Dairy-free, Egg-free + Gluten-free Option.
Y'all, it's been a whirlwind getting all these holiday recipes ready! But let's pause for a sec to talk about these Fluffy Vegan Quinoa Pancakes + Cranberry—they're seriously amazing! I know, quinoa pancakes might sound odd, but they're not just tasty, they're also light, nutritious, and so flavorful! I promise. Haha. Remember those Healthy Pumpkin Quinoa Pancakes with Praline Syrup from last year? They were a total winner, showing that thinking outside the box can lead to some seriously yummy eats!
I just love playing around with pancake flavors! Check out a few of my top picks: Apple Cider Pumpkin Pancakes, Gluten-Free Blueberry Chia Pancakes, the super fluffy One-Bowl Vegan Oreo Pancakes, and for all you banana bread fans out there, the Easy Healthy Banana Bread Pancakes—they're just for you!
These Fluffy Vegan Quinoa Pancakes are the real deal, ya'll. If you're a lover of pancakes + cranberries, then these are PERFECT! They're like little pillows of joy on your plate. They are such a fun + cozy way to make breakfast + brunch so special and truly they are so easy + quick to make. Ready in just 25 minutes.
No, quinoa is not weird in pancakes at all! In fact, it can add a delightful texture and an extra health boost to your pancakes. These fluffy pancakes are not only delicious but also a great way to incorporate the nutritional benefits of quinoa into your breakfast. It's a win-win!
While I've seen other quinoa pancake recipes which choose to use quinoa flour, I wanted to keep things interested with the actual quinoa grains, which add such a great texture to every bite. It's so simple to cook quinoa and once cooked, after allowing them to cool, you just add it to the batter and wallah!
It's as simple as whipping up your vegan pancake batter, aka mixing all the ingredients, pouring it onto a pan, and cooking up those delicious pancakes! And of course, making that mouthwatering cranberry topping! Note: You will need to precook your quinoa ahead of time)
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with these Vegan Quinoa Pancakes + Cranberry. Everything from my fave pans, wooden spoons, parchment paper, and more. SEE THEM HERE!
A "chia egg" is a vegan egg substitute made from chia seeds. You mix ground chia seeds with water and let it sit for a bit until it gets gooey, kind of like an egg. It works as a binder in vegan recipes, doing the same job as eggs do in holding stuff together while keeping things vegan!
Ensuring that you make the perfect vegan pancakes each time can sometimes feel like a science, but it’s fairly easy with these simple tips + hacks:
When it comes to cooking your pancakes, keeping the heat on low is the key. This ensures that your pancakes are fully cooked through without making the outsides dark before their time.
Ensuring that the leaveners that are used (baking powder, baking soda, etc) aren’t expired and are completely fresh. This ensures that your pancakes rise at their best and are super fluffy as intended.
Once all ingredients are combined after stirring with a spatula (or whisk), stop mixing. Remember, you want airy, fluffy pancakes—not chewy pancakes due to the gluten formulating from over-mixing.
Yes, this is an important step also. I suggest letting the batter sit for 10 minutes or so to allow the ingredients to “activate” which helps to create a fluffy pancake in the end!
While we often try to measure with our eye for the most even pancakes, sometimes we can just miss the mark. That’s why I love using a measuring cup (about ½ cup) to measure out the batter evenly and create a nice sequence for my stack.
I find that using a flat cast-iron griddle works the best when making pancakes. However, I’ve also found great results with larger cast-iron skillets (10-12 inches), which give more room for the flipping despite their slopped sides.
Yes, you read that right. We can sometimes flip beforehand which creates that mess and ruined flip that we desperately try to avoid once mid air. That’s why you should wait until the edges are formed AND bubbles have formed and begin “popping” + opening up into holes, which means you’re in the safe zone.
I’ve definitely been tempted to flip and then flip again, but once is best. This ensures that you don’t ruin the edges or the entire pancake on your final flip. Besides, cooking them low + slow ensures that the centers are well done.
I use to only butter the pan during the initial first pancake, however, I’ve learned that lightly greasing or buttering in between every pancake helps to keep them consistently golden and perfectly done.
Since you have to cook the Vegan Quinoa Pancakes + Cranberry in batches, I like to keep the completed pancakes in the oven. This keeps them warm before serving. I hate having pancakes of varying temperatures, but unfortunately, that is how it works sometimes! By using the oven trick, your pancakes will all be done at the same time.
You can either keep it simple with the toppings and just use the cranberry topping, or you can add a variety of toppings for extra pizazz! Here are some options:
Warm + fresh: Enjoy your pancake recipe while it's still warm. You can savor it as is or add a pat of vegan butter or a drizzle of maple syrup for extra indulgence.
Pair with a beverage: Quinoa pancakes pair beautifully with a hot or iced coffee like this Brown Butter Maple Cookie Latte or a breakfast smoothie like this Immune-Boosting Strawberry Banana Poppyseed Smoothie or this Cashew Date Morning Smoothie
Breakfast or brunch spread: Serve your Quinoa pancake recipe as part of a breakfast or brunch spread. Pair it with fresh fruits, yogurt, or a variety of spreads like vegan cream cheese, nut butter, or jam.
As we know, Quinoa is not only one of the most popular health foods of today, but it's also a seed (great alternative for those who aim to refrain from grains), gluten-free, high in protein, and one of the few plant foods that contain a sufficient amount of all nine essential amino acids.
Quinoa is high in Fiber, Magnesium, B-Vitamins, Iron, Potassium, Calcium, Phosphorus, Vitamin E, and other great antioxidants.
It also contains a small amount of Omega-3 fatty acids and is usually grown organically.
Yup. You've read this right. Quinoa offers a very good source of fiber in comparison to other grains. Just know that once boiled, Quinoa's fiber content reduces due to the intake of water during the process. However, it's still an amazing source of fiber for our daily needs.
Yup. Quinoa is GF, which works perfectly for those of us with a Gluten Intolerance, whether mildly or severely. So, be sure to fill up your cabinets with Quinoa when wanting to refrain from breads and pastas. See our best Quinoa Recipes further down in the post for some great ideas!
In case you weren't aware, the Glycemic Index of foods measures how quickly foods raise your blood sugar level.
With Quinoa, the Glycemic Index is low, which means that it also keep you full longer, which counters the risk of obesity among other health related issues.
According to health studies, it shows that Quinoa had positive Metabolic Effects in that it helps to reduce Blood Sugar Levels, insulin, and triglyceride levels.
Of course, there are many other health benefits with Quinoa, which include the possibility of being an aide in weight loss, high in antioxidants, and much more.
Absolutely! If you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like coconut milk, cashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk.
If you're keen on adding more quinoa to your diet but aren't sure where to start, I've got a lineup of my absolute favorite quinoa recipes waiting for you to dive into!
Plus, we have a ton more recipes that feature Quinoa, here!!
Yes! You can make this recipe gluten-free with a simple swap. Simply replace the flour with a gluten-free flour blend (I recommend Bob's Red Mill brand). If the batter is thinner than you'd like, add more flour, ¼ cup at a time until it is thick but pourable.
Yes, you can! Prepare the batter the night before and store it in the refrigerator. In the morning, give it a quick stir before cooking the pancakes.
Definitely! Instead of melted vegan butter, you can use vegetable oil or coconut oil, if preferred.
Yes! you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy vegan breakfast to grab anytime.
Definitely! Make the cranberry sauce ahead and store it in the fridge until you're ready to serve the pancakes.
You can experiment with various types of quinoa in these pancakes. White, red, or black quinoa all work well. Each variety might slightly alter the texture or appearance of the pancakes, but they'll all add that nutritious punch and delicious flavor!
If you love this Fluffy Vegan Quinoa Pancakes + Cranberry recipe then try these delicious breakfast recipes next!
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Fluffy Vegan Quinoa Pancakes + Cranberry.