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Fluffy Vegan Quinoa Pancakes + Cranberry
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5 from 10 votes

Fluffy Vegan Quinoa Pancakes + Cranberry 

These Fluffy Vegan Quinoa Pancakes + Cranberry are the best thing that you’ll ever encounter for breakfast. In true Fall/Holiday fashion, these vegan pancakes come loaded with nutritious quinoa and topped with a sweet, tart cranberry sauce that adds a beautiful tasty combo. Completely easy to make and can be whipped together in just 30 minutes. Gluten-Free option available.
Course Breakfast, Brunch
Keyword breakfast, brunch, chia seeds, cranberry, dairy-free, digestion, easy, fall recipe, fluffy, healthy, holidays, homemade, hot cakes, pancakes, plant-based, quinoa, recipe, sweet, vegan, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 pancakes
Author Shanika | Orchids + Sweet Tea


  • 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 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp arrowroot starch (I use Bob's Red Mill or Namaste Foods)
  • 1/4 tsp sea salt
  • 1 tsp 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 tsp vanilla extract
  • vegan butter, for cooking

Cranberry Topping:

  • 1/4 cup fresh water
  • 1/2 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 1/3 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!


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!**
OIL: Instead of coconut oil, you can also use vegetable oil, if preferred.
GLUTEN-FREE VERSION: To make these pancakes GF, you can substitute the All-Purpose Flour with: 1 cup Quinoa Flour + 1/2 cup Almond or Coconut Flour (Plus, an additional 2 Tbsps). Be sure to increase the amount of Arrowroot starch to 2 Tbsps AND reduce the cooked Quinoa amount to 1/3 cup!