These easy, gluten free pancakes are made with blueberries, lemon, quinoa and Greek yogurt for a healthy breakfast that is packed with protein!
Let’s talk about the world’s funnest word to say, besides zoodles.
QUINOA. KEEEN-WAHHHHH.
I remember when I first started cooking it, and had no idea how to say it. Pretty sure there were many instances of “KIN-OH-AAA” when the hubs asked what was for dinner.
There were also many instances of, well, dinner. Quinoa was not rearing its grainy little head at ANY of my other meals.
And most DEFINITELY not in my pancakes. If you’ve been around my blog for any length of time, you would know that I have a major pancake addiction. And no one messes with it. I’m a simple girl and usually am very happy with whole wheat blueberry pancakes.
Especially not a hard-to-say-EAT-ONLY-AT-DINNER-ALWAYS-AS-A-SIDE-DISH. No matter how much healthy goodness it had, I was determined to never start my day with it.
That was until I decided to go on a pancake pinning spree.
This is how I spend my real life. Feel free to judge me. I just really like pancakes mmmkay?
Anywho.
I typed “healthy pancakes” into the search bar and LOW AND BEHOLD, ALL the quinoa filled pancake goodness (that I had yet to know was actually SO GOOD) popped up onto my screen.
I apprehensively pinned. And even MORE apprehensively pondered the idea of putting this full-of-good-for-you-nums-that-just-rolls-off-the-tongue little grain/seed/whateveritis into my morning eat-age.
AND THEN, as I pondered. I decided to say “NO WAY JOSE” and I went to IHOP. Because they have my most favorite blueberry pancakes EVER, that just so happen to be whole wheat and healthier. Again, if you know anything about my blog, you know this.
You ALSO know that everything changed that morning. I went to IHOP, totally STOKED on the breakfast I was about to plant my little face into.
AND THEN, the sequel, they CHANGED THE RECIPE OF MY PANCAKES. Which basically means they took my heart, broke it into itty bitty pieces and punched it in its face. And then stomped on it.
Not that I’m dramatic.
I never wanted to go back. BUT, I still needed my pancake FIXATION.
I knew what needed to happen.
The very next day, the quinoa did its magical, bubbly, somehow absorb SO MUCH water dance in my pot. And then it was stirred into my batter. With a pop of vanilla Greek yogurt, fresh blueberries and zesty lemon.
OHHH and whippy, light egg white. <– Did you know this trick to making gluten free pancakes SO FLUFFY?!
I cooked them. They bubbled up and got THICK AND FAT. There was nervous excitement.
I bit in. HOLY FLYING MONKEYS.
Where have quinoa pancakes been ALL MY LIFE?
H-E-A-L-T-H-Y, Light as air, moist and so perfectly sweet that you don’t even NEED SYRUP <- – I KNOW.
I have 3 words for you:
Take. That. IHOP.
I’m sharing the Gluten Free Pancake Recipe on Julie’s Eats and Treats today, so head there to grab it!
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more pancakes?
Microwave Peanut Chocolate Protein Pancakes
Gluten Free Pancake Parfaits
Blueberry Ricotta Whole Wheat Pancakes
Quinoa Pancakes from around the web:
Cinnamon Swirl Quinoa Pancakes – Simply Quinoa
Strawberry Quinoa Pancakes – Recipe Runner
Leave a Comment