Vegan Quinoa Pancakes |
Favourites 12

Prep Time: 10 Minutes | Cooking Time: 5 Minutes

Serves 2

Indulge guilt-free in a homemade brunch this weekend with these delicious vegan quinoa pancakes. The pumpkin adds an earthy sweetness, finish with plenty of dairy-free cream for a real treat. 


  • ½ cup (120ml) of unsweetened almond milk
  • 1 tsp of cream of tartar
  • 2 tsps of flaxseed meal
  • 2 tbsps (30ml) of water
  • 1 cup (112g) of quinoa flour
  • ½ cup (123g) of pumpkin purée
  • 2 tbsps (30ml) of pumpkin pie spice (for homemade pumpkin pie spice, mix ½ tsp ground cinnamon, 1⁄8 tsp ground cloves, ¼ tsp ground ginger, and 1⁄8 tsp ground nutmeg)
  • 2 tbsps (30 ml) of extra-virgin coconut oil
  • 1 tbsp (15ml) of vanilla extract
  • Coconut oil cooking spray, for greasing


  • 8-ounce (237g) of container vegan cream cheese
  • 2 tbsps (30ml) of date syrup
  • Sprinkle of ground nutmeg and cinnamon
  • Dash of vanilla extract


  1. In a small cup, combine the almond milk and cream of tartar and set aside.
  2. To make flax “egg,” mix together the flaxseed and water in a small bowl and set aside for 5 minutes, until thickened.
  3. In a medium mixing bowl, mix together the quinoa flour, pumpkin purée, pumpkin pie spice, coconut oil, vanilla extract, and the flax “egg.”
  4. Spray a medium frying pan or griddle pan with the cooking spray and heat over medium heat. Add the almond milk mixture to the mixing bowl and thoroughly mix. Pour 2 tablespoons of the mixture into the pan and cook for 3 to 5 minutes, or until bubbles start to form and the edges begin to crisp. Flip and cook for another 30 seconds, and then transfer to a serving plate. Repeat with the remaining mixture.
  5. To make the filling, if using, combine all the filling ingredients in a stand mixer and beat until smooth and creamy. 


Recipe courtesy of Eat With Intention by Cassandra Bodzak (Race Point Publishing, £14.99)

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