Quinoa Buttermilk Pancakes

Here is an easy way to clean up an old time favorite!  As with most of our recipes, we not only aim to create a plant based alternative that tastes great and easy is easy to make, we aim to increase the nutritional value whenever possible!  So for these buttermilk pancakes, we substituted almond milk to get rid of the cream (saturated fat, cholesterol).  We milled our own oat flour in the blender to maintain the nutrients.  Eggs (more cholesterol) are substituted with flax (heart healthy omega 3) and butter (saturated fat) is substituted with almond butter.  Lastly, we mixed in quinoa flakes for a different consistency and to improve the protein profile to aid in recovery and building muscle from our previous workouts!



  • 1 cup Oat Flour
  • 1 cup Quinoa Flakes
  • 3/4 tsp salt
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 1/2 cups Almond Milk (can substitute coconut milk)
  • 4 tbsp Apple Cider Vinegar
  • 2 tbsp Flax Meal (ground flax seeds)
  • 1/4 cup Warm Water
  • 2 tbsp Almond Butter
























In one bowl, mix the dry ingredients together but wait to add the baking powder and baking soda until you are ready to mix in the wet ingredients.

In a measuring cup, add almond milk and mix in apple cider vinegar.  Allow to sit for a few minutes to make “buttermilk.”


In another small bowl, mix flax with warm water and let sit for a few minutes to thicken.  Then add almond butter and mix in with a fork


Start warming up your skillet over medium warm heat.  If using a non-stick skillet, there is no need to coat it with any oil.


Once everything is ready, mix in baking powder and baking soda to dry ingredients and whisk together.  Next, pour in “buttermilk” and flax “egg” mixture and whisk together.  The batter will have a slightly thick consistency from the quinoa flakes.





















We used a 1/4 cup size measuring cup, but make these any size you want!  Scoop batter and pour into skillet/pan.  Let cook for a few minutes until small bubbles form on top and outer edges start to lightly brown.  There will not be as many bubbles on top of this mixture that you may be used to due to the thickness of the batter from the quinoa flakes.  So take care not to overcook.





















Flip over and cook for a few more minutes.





















***A helpful hint***     Place cooked pancakes on an oven safe plate in a preheated oven (200°-250° F) to keep warm until all of the pancakes are cooked.  Then they will all still be hot and ready to serve!


Try adding some fruit on the side for an antioxidant charge to your morning routine!





















For syrup, we love the Vanilla Palm Syrup!

Learn About Vanilla Palm Syrup

It is made from coconut sugar creating a much better alternative and has a much lower glycemic index; 46% lower than sugar, 35% lower than maple syrup, and 30% lower than honey!