Quinoa Greek Yogurt Pancakes
Made with quinoa flour and naturally sweetened, these pancakes are so light and fluffy you would never guess they’re gluten-free! (dairy-free option)
Happy Friday, friends! What are your plans for the weekend?
Do they, by chance, involve…pancakes? Light, fluffy ones that leave you begging for more?
No? Well they should! I’m telling ya, there isn’t a better way to start your day.
Yes, because they’re made with wholesome and nutritious ingredients that will make you feel like an Olympic champion all day long, but also because the texture is un-freakin’-believable.
Seriously, they are so soft and fluffy that I couldn’t decide whether to eat them or to lay my head down and take a nap.
Okay, who am I kidding? I inhaled them like there was no tomorrow….and then I took a nap. Or at least I wanted to.
The original recipe for these pancakes comes from the lovely and talented Erica at Coffee & Quinoa. She posted them a few weeks ago and I immediately started stabbing my computer screen with a fork, hoping that I could get a bite. It didn’t work out so well.
Her recipe calls for whole wheat flour {which makes them even fluffier!} but because I like to experiment sans gluten, I decided to give them a go with quinoa flour which turned out fabyoolusssly.
It’s officially my new go-to pancake recipe.
They’re made without refined sugar so it helps to add a little fresh fruit or, if you’re feeling lucky, chocolate chips. {yes, I did this and just thinking of how good they are is making me drool right now}
I personally love the flavor of quinoa flour but if you’re not a fan then you could probably use oat flour instead. You may have to add a little more milk though. I’ll try it and let you know.
The sooner I get a chance to make them again, the better!
Quinoa Greek Yogurt Pancakes
Ingredients
- 1½ cup (168 g) quinoa flour
- 1½ teaspoon (6 g) baking powder
- ¼ teaspoon (1 g) baking soda
- ¼-½ teaspoon (1.5 g) salt, depending on your preferences
- 6 ounces (170 g) plain non-fat Greek yogurt
- 2 teaspoons (8 g) vanilla extract
- 1 cup (236 ml) milk, I used unsweetened vanilla almond milk
- 1 (50 g) whole pasture-raised egg
- 2 tablespoons (40 g) maple syrup or 1 tablespoon honey
Instructions
- Combine dry ingredients (quinoa flour to salt) in a bowl and sift together.
- In a separate large bowl, whisk together the wet ingredients (yogurt to maple syrup) until smooth.
- Add the dry ingredients to the wet and gently mix until well combined. The batter should be thick but not dry. Allow it to sit for a few minutes while you warm your skillet.
- Lightly grease a non-stick skillet and warm over medium to low heat. Pour about 1/4 cup batter for each pancake and wait until you see bubbles start to form around the edges before flipping, roughly 2-3 minutes. Flip and cook for another 2 minutes on the opposite side. Serve warm with fruit/pure maple syrup and enjoy!
I just LOVE that Erica! These pancakes look so fluffy and amazing. It’s been ages since I’ve used quinoa flour and am thinking these pancakes would really hit the spot. My weekends are typically pretty pancake-filled so I’ll see if I can snag me some quinoa flour and make this thing happen!
You are the queen of gluten-free pancakes!!
Yeah, quinoa flour is usually very expensive but I found a brand (Nature Crops) on sale at Whole Foods recently and it was much more affordable.
These look like pure perfection!! I love the added dose of protein with the quinoa. I’ll definitely be giving these a try!
Girl these pancakes are calling my name!!! look how fluffy they are?!! I need to make these for Taylor soon!!
Ok, I’m about to embark on a major diet, but I just can’t give up my Saturday and Sunday breakfasts, which include pancakes. I MUST try these! I’ve been wanting to try quinoa flour for a while, and now I have the perfect excuse.
These look like absolute perfection, Sarah. I’ve never used quinoa flour before, but I make similar pancakes with oat flour and adore them — the Greek yogurt makes all the difference :) Gorgeous pictures as always, lady!
These look so light and fluffy and perfect! I’m not even a huge pancake person and I totally want a stack of these right now! With some strawberries and chocolate chips – just for fun : )
Hah and now I’m the one stabbing my laptop screen with a fork! Love that you made these gluten free… something I am still too scared to attempt! They look un-freaking-believable, and now I am definitely making pancakes for breakfast tomorrow. Thanks for the shout-out, lady!
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Made these this morning, but into waffles instead. They were excellent! And kid approved!! I had read a tip from another blogger that toasting the quinoa flour took away the bitterness, so I added that step in. Thanks for a great recipe, these will definitely stay in the mix of morning breakfasts and im freezing the rest for quick breakfasts.
I’m so happy to hear that, Michelle! And thank you for sharing the tip on toasting the quinoa flour. I’ll have to give that a try next time!
This recipe lookes excellent. I’ve been on a quest for pancake recipes, especially wheat- or gluten-free recipes. I know that quinoa is a nutritional powerhouse, so why not find some good recipes?
A note on the oil/cooking spray: I never use cooking sprays-ever. One, they destroy non-stick cookware over time (length of time dependent on quality of cookeware). Two, in sum see Raven’s comment above. Three, construction folks use those sprays on their tools to keep them clean of asphalts, tars and whatnot- if it is works for that purpose, I do not want to ingest it.
I use coconut oil or olive oil for most of my cooking. Sesame and almond are pretty good in terms of nutritional value as well. Just depends on the heat; simply look up the values. I’ve found that most contatiner will have printed on the label, “high temp” or “low cooking temp” or some such.
Hi Sarah!
I want to try this recipe during the weekend. Would it be OK to substitute non-fat plain greek yogurt for whole plain greek yogurt?
Hi Lya! Absolutely, I’ve used non-fat and it worked just fine. Enjoy!
This is absolutely one of THE best recipes that I’ve ever found! My husband thinks I’m a bit out of my mind right now and he might be right! Seriously. So, so yummy and healthy. I have made coconut flour pancakes a couple of times and they haven’t been great – these were completely amazing. THANK YOU!!!
Thanks, Cara! I’m so happy you liked them! :)
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I make these quite often in my house they are a big hit! Usually I throw them in the waffle maker for some healthy waffles! We freeze them too. And on a side note… I accidentally used oat flour that I thought was quinoa flour and they turned out great too! Thanks for the awesome recipe! 5 stars! Easy to whip up for a quick healthy breakfast
That makes me so happy to hear, Michelle! And it’s good to know that it works with oat flour too. Thank you for letting us know! :)
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Hi, I love this recipe. My son is gluten and dairy free so I’m just wondering what can I sub the greek yogurt with?
Hi Cas! A vegan yogurt (maybe one that is made with coconut milk) or vegan sour cream might work in place of the Greek yogurt. Another option would be mashed banana or applesauce. However, I can’t say if any of those would work for sure because I haven’t tried myself. I will experiment and let you know! If you end up trying them first, let me know how it turns out! :)
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I use these as a base recipe for my pancakes a couple times a month. They are HEAVENLY. It was so difficult going gluten free and needing to come up with a satisfactory pancake recipe. This one is beyond satisfactory! Moist, fluffy, and cook through with those pretty little bubbles as proof (has anyone else used pancake recipes that just don’t seem to cook through properly – gross).
Thank you so much for solving my pancake problems!
Just tried your recipe… I have never been a great pancake maker – and I wish I could say that this time it was different, but unfortunately it was not… my pancakes turned out very different from your picture! yours are golden and fluffy looking and mine was dark and burnt… I turned down the heat to my skillet and it didn’t make a difference.
Hi Azil! It sounds like you may have needed more oil (or fat) to grease your skillet. Mine is non-stick and I use a good deal of spray for each pancake. You could also try using a low-fat yogurt instead of non-fat. I hope that helps!
Looks so delicious! I just want to ask how long can I store those pancakes in the fridge?
Hi Mariam! I’ve stored them for up to 3 days and they still tasted great. Just make sure they are sealed well in an airtight container. :)
I’ve made these with cinnamon and blueberries mixed into the batter and they turned out wonderful. I’ve also subbed whole wheat flour for half of the quinoa flour when I ran out of the latter and they turned out just as well. One of my new go too recipes.
Awesome! I’m so glad you like them, Julie! :)
Great recipe, easy to make and delicious! Thank you!…
So glad to hear that! Thank you! :)
Hi there! Can you tell me what changes I would need to make to this recipe if I were to use oat flour instead of the quinoa flour? Thanks!
Hi Heidi! I tried the recipe with oat flour using equal amounts quinoa flour and they didn’t turn out very well. You might try searching for an oat flour Greek yogurt pancake recipe if you can’t get quinoa flour.
The texture of these pancakes was great, they truly were fluffy. But the taste… just too bitter! I had to drench the pancakes in sirop to eat them. I followed the suggestion on another comment to toast the flour beforehand, but maybe that made it worse. I don’t know…
Sorry you didn’t enjoy them, Lina. It’s possible the brand of quinoa flour you used is more bitter than others. Either that or you are sensitive to the flavor. I personally don’t notice it as much but we all have different palates.
Can you use vanilla Greek yogurt instead of plain? That’s all I have in the house!
Absolutely!
I just made these pancakes. They were great! Thank you for the recipe!
So glad to hear you liked them! Thank you!