Lemon Quinoa Pancakes

Lemon Zest Protein Pancakes that are soft, filling and happen to be Gluten Free, Dairy Free, Egg Free...yummy
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Cuisine: American
Servings: 4 people


  • 1 Lemon

Flax Egg

  • 1 Tbsp Flax meal
  • 3 Tbsp Water

Blender Ingredients

  • 1/4 cup Cooked Quinoa
  • 1/2 cup Almond Milk

Dry Ingredients

  • 1/4 cup Almond Flour/Meal
  • 1/4 cup Tapioca Starch
  • 1/2 cup Gluten Free Oats - ground
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • Pinch Sea Salt
  • 1 tsp Coconut Flour
  • 1 tsp Lemon Zest
  • 1 tsp Fresh Lemon Juice
  • 3 Tbsp Coconut Oil - Melted


Prepare Flax Egg and set aside

    Mix Quinoa and Almond Milk in a blender for 30 seconds or until smooth.

      Mix Dry ingredients including melted coconut oil. Add Flax Egg and Quinoa/Almond Milk mixture

        Mix batter until moist. Don't over mix

        • Warm a frying pan and melt more coconut oil to prevent the pancakes from sticking.
        • Make pancakes by dropping a tablespoon of pancake mixture into warm, oiled frying pan.  Don't make the pancakes too large. Keep them small to avoid sticking.