Blueberry Quinoa Pancakes

Before we talk quinoa today, I just wanted to say THANKS!

So many of you emailed, left comments on the site and tweeted to give me words of encouragement after my last post.  (If you missed it, I talked about how scared I am about the baby and how overwhelmed I’m feeling.)

I needed reassurance and so many of you took your time to give me just that.  I can’t tell you how much it meant to me.

I have the best readers!  So today, I’m making you pancakes!



These aren’t just any pancakes – they are gluten free (or not) blueberry pancakes that just happen to be packed with quinoa. As a mom who is always health conscious, I gotta get excited any time my boys ask for thirds and fourths of any quinoa packed dish!  (You could easily make them without the blueberries too – just ask my oldest who strategically cut the blueberries out of the first batch before I offered to make his without.)

Blueberry Quinoa Pancakes

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8

Calories per serving: 298

Fat per serving: 9.4g

Blueberry Quinoa Pancakes

Inspired by Living Without


  • 1 ½ cups all purpose flour OR all purpose gluten free flour (with xanthan gum)
  • ½ cup quinoa flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/3 cup coconut palm sugar
  • 3 eggs, separated or flax eggs
  • ¼ cup applesauce
  • 1 ½ cups milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted unsalted butter or Earth Balance
  • 1 ½ cups cooked quinoa
  • 1 cup fresh blueberries


  1. In a medium bowl combine flours, baking powder, sea salt and coconut palm sugar.
  2. Separate eggs. To the yolks OR to the flax eggs add the applesauce, milk, vanilla and butter. Whisk in the dry ingredients.
  3. In a separate bowl beat egg whites until soft peaks form. You don’t want to over beat. Add eggs to the batter and mix well. Stir in quinoa.
  4. Preheat a griddle or nonstick pan to 350. Lightly oil. Using a ¼ cup measure, drop the batter onto the warm griddle. As the batter begins to set, add in blueberries. Flip when the underside is brown and cook until browned on the other side.


Servings 8, Calories 298, Fat 9.4g, Carbohydrates 44.5g, Protein 8.6g, Cholesterol 80mg, Sodium 297mg, Fiber 2.4g, Sugars 11.4g, WW Points 8

  • Judith

    Hi, Wendy! These pancakes look delicious! Thanks for making them for us. :) Sorry I missed your post the day you were down. I know you like checking things off your to-do list, but please don't stress about trying to accomplish all the things you want to do with your kids. You are a great mom because you love them. Being there (literally or emotionally) is at least 90% of life. Doing stuff is just icing on the cake. (Quinoa cake?)

    • Wendy Polisi

      Thanks so much Judith – and you are right! I am lucky to be able to enjoy my kids and be there and that is what I need to focus on.

  • Stevie

    What is gluten free flour…? I have not seen it…what am I missing?

    • Wendy Polisi

      Gluten free flour is flour that doesn't have gluten in it. If you don't have a gluten sensitivity then feel free to use all purpose flour! It will work just fine and is much less expensive.

  • Megan Hodges

    Oh yum! I'm making packet Buckwheat pancakes, but I like the idea of these better. Would the mix freeze ok, if I made up a big batch?
    I was excited to hear it's Year of Quinoa (in Australia, anyway). You're the one that got me using quinoa in my search for FODMAP food.
    Do you have a good substitute for the applesauce? (can't have it on FODMAP). A bit of extra sugar and some water maybe?

    • Wendy Polisi

      I've never actually tried making pancake batter and freezing it. What I typically do is mix together all of the dry ingredients in advance and store that OR make the pancakes up and then freeze them in individual portions. These pancakes are pretty thin so you could just add extra sugar and then only add water as needed to get to a pourable consistency.

  • Alice

    I am definitely sharing this!

    • Wendy Polisi

      Thanks Alice!

  • Amanda

    Quinoa flour is very expensive so could I add extra all purpose flour or cooked quinoa instead?

    • Wendy Polisi

      You could use all purpose flour – though you may need to reduce the liquid a bit!

  • Maureen

    Yummy! My first recipe of yours. I cut this recipe in half and got 10 pancakes at the quarter cup size!
    The were a little thick as I only used 1egg and skim milk.
    I'm really enjoying your recipes and humour!
    Also thanks to Vincent the techno wizard.

    • Wendy Polisi

      So glad you liked it Mo! Thank YOU for reading. I'll be sure to pass along thanks to Vincent. He does a great job with all things technical here – goodness knows I don't have the skills.

  • Amanda

    So is each pancake 298 calories? Looking forward to trying these! :)

    • Wendy Polisi

      No – an 8th of the recipe is 298 calories. I ended up not being able to count the total number of pancakes I had because the boys were eating them faster than I could get them off the griddle. I think it would be about 3 though.

  • Pingback: The Wonders of Quinoa | Tea Cup of Wisdom()

    • Wendy Polisi

      Hi Wendy! Ziplist is no longer so until I get a new plug in in place (waiting on tech help do deal with the database) the best way is probably to pin it.