Sprouted Quinoa Pancakes (v, gf)

Whole-food based pancakes made by blended whole, sprouted quinoa. Nutrient-dense, nutty, and nourishing. Vegan, gluten-free, and refined sugar free!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Noelle Parton


  • 3/4 - 1 cup quinoa, soaked in water at least 24 hours
  • Water, as needed
  • 1 - 2 tablespoon flaxseed
  • 1/2 - 1 tablespoon chia seed or additional flax
  • Coconut flour, as needed
  • 1 teaspoon pure vanilla extract
  • 1 - 2 tablespoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon raw apple cider vinegar
  • 1 tablespooon coconut sugar
  • pinch sea salt
  • Coconut oil or ghee for cooking
  • Toppings, as desired


  1. Using a blender, blend the quinoa, water, and flax and/or chia seeds on high until smooth.
  2. Add the remaining ingredients, except for the oil, to the blender and blend until well combined. Or pour the blended quinoa/seed mixture into a mixing bowl and mix the rest of the ingredients in using a whisk.
  3. Check the consistency. If the mixture is too thin, add in coconut flour, little by little, until thickened to desired consistency. If too thick, thin out with water as needed.

  4. Heat a non-stick skillet to medium to medium-high heat. Add just enough oil to lightly coat it. Pour desired amout of batter evenly onto skillet, keeping it about 1/2" thick. Let cook several minutes until brown. The pancake should easily release from the skillet when ready to flip. Flip and cook several minutes on the other side, until brown. Serve with toppings of choice.