Fluffy Vegan Quinoa Pancakes + Cranberry

November 12, 2019
Shanika | Orchids + Sweet Tea

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Fall and holiday mornings just got an upgrade with these Fluffy Vegan Quinoa Pancakes + Cranberry. Boasting a nutritious quinoa base and topped with a delightful sweet-tart cranberry sauce. Ready in just 25 minutes, they're your new go-to morning treat!

Fluffy Vegan Quinoa Pancakes + Cranberry

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.

Stack of Vegan Quinoa Pancakes topped with Cranberries.

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.

Jump to:

Here Are A *Few* Reasons You Will Love These Vegan Quinoa Flapjacks

  • They are SUPER fluffy + light.
  • Keeps you full + energized
  • Perfect for breakfast or brunch
  • So easy to whip together.
  • Only requires ONE bowl! No mixer required!
  • Entirely dairy-free + vegan----Gluten-free option available!
  • Fun for the entire family to make.

Is Qunioa Strange In Pancakes?

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!

Stack of Vegan Quinoa Pancakes topped with Cranberries on a plate.

How to Make Fluffy Vegan Quinoa Pancakes + Cranberry

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)


For the Pancakes:

  • Flour. I use organic all-purpose flour from Bob's Red Mill. It's certified vegan. 
  • Multi-grain quinoa, cooked. (I use TruRoots and cook according to packaging instructions)
  • Baking powder + baking soda. This helps your vegan pancakes become light and airy. 
  • Arrowroot starch. (I use Bob's Red Mill or Namaste Foods)
  • Ground cinnamon. Adds a warming flavor.
  • Chia eggs. (See notes below)
  • Pure maple syrup. Adds the perfect level of sweetness.
  • Almond Milk: You can easily substitute this with soy milk, rice milk, coconut milk (my NEW Fave!), oat milk or even dairy milk if you're not vegan. Creates the desired consistency of the batter, and you can use your preferred non-dairy milk. Learn how to make homemade almond milk!
  • Vanilla extract. Use pure vanilla extract for the best vanilla flavor. 
  • Coconut oil. Melted.
  • Vegan butter: You can also use regular butter or coconut or avocado oil to cook the pancakes. I like using the brand Earth Balance.

Cranberry Topping:

  • Fresh water.
  • Organic pure cane sugar. For sweetness, feel free to use your preferred sweetener honey + maple syrup works too!
  • Organic cranberries. Fresh or frozen

How to Make Cranberry Topping

  • Combine all ingredients into a medium pot on medium-high heat, just until the sugar dissolves. Ensure that you stir all ingredients together well.
  • Once it begins to boil, reduce heat and let simmer until cranberries are softened and ‘bursting’.
  • Once cranberries are fully cooked and 'sauce-like'/thickened, remove from heat and let cool for 5-10 minutes.
  • To serve, stack pancakes onto one another and add cranberry topping and lightly drizzle with maple syrup, if desired.


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!

Cranberries atop a stack of Vegan Quinoa Pancakes.

What Is A 'Chia Egg'?

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!

Tips for Making the PERFECT Vegan Pancakes Every Time

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.

Tip For Warm Pancakes!!!

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.

Plate of Vegan Quinoa Pancakes topped with Cranberries and a fork.

Best Toppings For Vegan Quinoa Pancakes

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:

  • Coconut whipped cream (store-bought or homemade)
  • Chopped nuts (pecans, walnuts, almonds, etc.)
  • A drizzle of agave, maple syrup or honey (for non-vegans)
  • Fresh fruit, especially other berries
  • Extra cinnamon sprinkle
  • Almond or cashew butter
  • Granola

How To Serve Fluffy Vegan Pancakes

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

With Ice Cream: Feeling extra indulgent? Scoop your favorite ice cream like this Caramel Ice Cream, Vanilla Ice Cream or Butter Pecan Ice Cream on top and enjoy the extra sweetness!

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.

Tall stack of Vegan Quinoa Pancakes topped with Cranberries.

Why Quinoa? Is It Healthy?

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 Health Benefits

It's Highly Nutritious.

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.

Best Source of Fiber---Even Than Most Other Grains!

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!

Has a Low Glycemic Index----Good for Blood Sugar Control!

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.

Positive Metabolic Health Effects!

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.

Fork grabbing some Vegan Quinoa Pancakes with Cranberries.

Can I Use Other Types of Milk?

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 milkcashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk.

My Favorite Quinoa Recipes

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!!

Fluffy Vegan Quinoa Pancakes + Cranberry Q + A's

Can I make Gluten-free vegan pancakes?

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. 

Can I make the batter the day/night before?

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.

Can I use oil instead of butter for this quinoa panake recipe?

Definitely! Instead of melted vegan butter,  you can use vegetable oil or coconut oil, if preferred.

Can I freeze these vegan pancakes?

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.

Can I prepare the cranberry topping in advance?

Definitely! Make the cranberry sauce ahead and store it in the fridge until you're ready to serve the pancakes.

Can i use a different type of quinoa?

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!

Stack of Vegan Quinoa Pancakes topped with Cranberries missing a slice.

More Delicious Breakfast + Brunch Recipes

If you love this Fluffy Vegan Quinoa Pancakes + Cranberry recipe then try these delicious breakfast recipes next!


If you tried this Fluffy Vegan Quinoa Pancakes + Cranberry recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Vegan Quinoa Pancakes topped with Cranberries.

Fluffy Vegan Quinoa Pancakes + Cranberry 

November 12, 2019
5 from 11 votes
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.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 6 pancakes


  • 1 cup organic All-Purpose flour + 1 Tbsp (I use Bob's Red Mill)
  • 1 cup multi-grain quinoa, cooked (I use TruRoots; According to packaging instructions)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon arrowroot starch (I use Bob's Red Mill or Namaste Foods)
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 2 'chia eggs' (See Notes!)
  • 2-3 Tbsps pure maple syrup (See Notes!)
  • 3 Tbsps coconut oil, melted (See Notes!)
  • 1 cup Almond milk + 1 Tbsp (I use So Delicious; You can use your fave Plant-based Milk!)
  • 1 teaspoon vanilla extract
  • vegan butter, for cooking

Cranberry Topping:

  • ¼ cup fresh water
  • ½ cup organic pure cane sugar (I use Wholesome Sugar)
  • 2 cups organic cranberries, fresh or frozen


  • Start by whisking together the organic all-purpose flour, baking powder, baking soda, arrowroot starch, cinnamon, and sea salt in a large bowl and set aside.
  • In a separate bowl, add the quinoa, ‘chia eggs’, coconut oil, vanilla extract, and maple syrup and whisk together until well combined.
  • Now, add the wet ingredients in with the dry ingredients and stir together with a rubber spatula until well combined. Slowly, add Almond milk to mixture until desired consistency is met. NOTE: Batter shouldn’t be too runny or too thick. Try to find it somewhere in the middle. **Try not to Over-mix.**
  • Add a thin slice of vegan butter to a heated medium skillet and pour ⅓ cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.
  • Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

For Cranberry Topping:

  • Combine all ingredients into a medium pot on medium-high heat, just until the sugar dissolves. Ensure that you stir all ingredients together well.
  • Once it begins to boil, reduce heat and let simmer until cranberries are softened and ‘bursting’.
  • Once cranberries are fully cooked and 'sauce-like'/thickened, remove from heat and let cool for 5-10 minutes.
  • To serve, stack pancakes onto one another and add cranberry topping and lightly drizzle with maple syrup, if desired.
  • Bon Appetit!

Tips & Tricks

  • SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
  • CHIA EGGS: 2 Tbsps of chia seeds + 6 Tbsps water = 2 'chia eggs'. Whisk chia seeds and water in a small bowl until well combined and let sit for 10 minutes. Mixture should be thick.** Continue recipe!**


Calories: 359kcal | Carbohydrates: 63g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 459mg | Potassium: 259mg | Fiber: 5g | Sugar: 22g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 207mg | Iron: 3mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Fluffy Vegan Quinoa Pancakes + Cranberry.


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Love this Recipe?

  1. OMG!! Quinoa pancakes!!!? Never thought of that - I need to try it! Does it freeze well? I'd like to try to make a batch as a make ahead breaky for the week. Thanks!

  2. OMG these pancakes sounds amazing - one I love fluffy pancakes, and quinoa AND cranberries! This seems like a perfect not too sweet holiday brunch!

  3. Wow! Delicious and nutritious packages that are right on time for the holidays! I can’t wait to sink my teeth into these!

  4. These are absolutely fluffy, and I love the extra texture from the quinoa. What’s even better though, is how creative you can get with the topping!

  5. Thanks for sharing this recipe, Shanika! Love the texture of these pancakes. I am wondering if it would work to use pre-cooked, thawed quinoa?

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