Dessert

Vegan Quinoa and Veggie Infused Pancakes Recipe

Name: Vegan Quinoa and Veggie Infused Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 3/4 cup Whole Wheat Flour; 1/2 teaspoon Salt; 2 teaspoons Baking Powder; 1 cup Quinoa; 3/4 cup Vegan Chocolate Chips; Apple Sauce (to taste); 1/4 cup Unsweetened Almond Milk; 1 tablespoon Vegan Butter; 2 tablespoons Agave Syrup; Frozen Strawberries (to taste); Frozen Raspberries (to taste); Beet puree (to taste); Fresh Baby Spinach (to taste)

ByBen Miller December 14, 2025December 14, 2025

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Introduction

These Vegan Quinoa and Veggie Infused Pancakes are a hearty and wholesome twist on a classic breakfast favorite. Packed with plant-based protein and vibrant fruits and vegetables, they offer a delicious way to start your day fueled and satisfied.

The image shows a tall stack of seven thick pancakes placed on a white plate on top of a white marbled surface. The pancakes alternate in color, with the first, third, fifth, and seventh layers being green with black seeds and a slightly uneven texture, and the second, fourth, and sixth layers in a light beige color with black seeds and a soft, fluffy look. The top green pancake has some reddish spots on its surface, adding a visual texture. The lighting highlights the fluffy and soft nature of the pancakes, making them look fresh and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup Whole Wheat Flour
1/2 teaspoon Salt
2 teaspoon Baking Powder
1 cup Quinoa
Apple Sauce, to taste
1/4 cup Unsweetened Almond Milk
1 tablespoon Vegan Butter
2 tablespoon Agave Syrup
3/4 cup Vegan Chocolate Chips
Frozen Strawberries, to taste
Frozen Raspberries, to taste
Beet, to taste
Fresh Baby Spinach, to taste

Instructions

Step 1: In one bowl, combine the whole wheat flour, salt, baking powder, quinoa, and vegan chocolate chips. In another bowl, mix the apple sauce, unsweetened almond milk, vegan butter, and agave syrup until well blended. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
Step 2: Divide the batter into separate portions and stir in your choice of frozen strawberries, frozen raspberries, beet, or fresh baby spinach into each portion. Ladle the mixed batter onto a hot greased griddle or pan.
Step 3: Cook the pancakes until bubbles form on the top and the edges look set, then carefully flip and cook the other side until golden brown. Serve warm with your favorite toppings like fresh fruit, jam, peanut butter, or syrup.

Tips & Variations

For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
Substitute quinoa with cooked millet or amaranth for a similar texture and nutrition.
Add a pinch of cinnamon or vanilla extract to enhance the flavor.
Use fresh fruits instead of frozen if preferred, adjusting moisture as needed.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or on a skillet over low heat until heated through. You can also freeze the pancakes for up to 1 month; thaw and reheat as desired.

How to Serve

A tall stack of seven thick, round pancakes sits on a white plate, placed on a white marbled surface. The pancakes alternate in color and texture, with some layers showing a greenish hue dotted with dark seeds, and others a light brown color with similar dark seed patterns. The surface of each pancake is slightly crispy and uneven, showing some browning on the edges. The green pancakes have a speckled, textured look, while the brown pancakes appear smoother but still spotted with small seeds. The stack is slightly leaning, giving a sense of height and softness. In the background, blurred silver bowls and small smoothie-like glasses appear faintly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute unsweetened almond milk with any plant-based milk or dairy milk of your choice to suit your preference.

Do I need to cook the quinoa before adding it to the batter?

No, this recipe uses quinoa in its raw form mixed directly into the batter, which cooks during the pancake cooking process, providing a nice texture and nutty flavor.