Hello Everyone, we have a very special recipe to share with you. Most of you already tried blueberry pancakes a hundred times. But we decided to make things a bit different and to blend the blueberries and get purple pancakes. Our main goal was to create something unique, but above all, it had to be delicious – Blueberry Quinoa Pancakes are exactly that!

We called these pancakes thin, but they don’t have to be thin at all. Use a spoon to flatten them while you are baking, and you’ll get thin pancakes. They are just like any other regular pancakes if you skip this part. Just be careful when you flip them since they are very delicate mainly because of quinoa flour. But who cares about the shape right? 🙂 The taste is the most important.



The color of the pancake batter is beautiful purple color – looks so gorgeous in a pan. But the moment you start with the baking they turn brown. Anyway, they are still pretty and unlike any other pancakes, we ever tried.

For meal prepping, keep them up to 4 days in a fridge. Use any topping ingredients that you like. Our choose was fruits, coconut flakes, and some maple syrup.

These pancakes are 100% vegan, gluten-free, and dairy-free.









Recently, we published another pancakes recipe (not vegan) – Banana Oatmeal Pancakes. It’s a must-try recipe and one of our most requested pancakes recipes.

Let us know if you like this recipe. Feel free to contact us anytime if you have any questions.



Prep time: 5 min Cook time: 10 min Total: 15 min Servings: 2











INGREDIENTS

1/2 ripe banana

flax egg (1 tablespoon ground flaxseeds + 3 tablespoons water)

1 tablespoon coconut flour

5 tablespoons quinoa flour

a handful of fresh blueberries

3.4 fl oz (100 ml) non-dairy milk

1/4 teaspoon baking powder

TOPPING Ingredients

raspberries

blueberries

coconut flakes

maple syrup (or honey if not vegan)

INSTRUCTIONS

For these pancakes, we used 2 types of flour, coconut, and quinoa.

Add all ingredients into a blender and blend on high until smooth and creamy. You’ll get amazingly purple thick pancakes batter.

Grease the pan and put it over medium heat. Pour the batter into the pan, use a spoon to flatten the pancakes (totally optional – we like them thin). Cook each pancake for about 2 minutes, or until the bubbles start to form, then flip it over and cook for another minute.

Serve and eat the way you like. We put berries that we had on hand, coconut flakes, and some maple syrup on top.

NOTES

We got 8 Blueberry Quinoa Pancakes from this mixture.



