Running on Real Food · by Deryn Macey★ 4.8 (13)
Vegan Quinoa Flour Pancakes
NUTRITION · PER SERVING15M COOK
CAL 16%·PRO 16%
CARBS 57G73% OF CAL
5G FIBER13G SUGAR39G OTHER
FAT 6G18% OF CAL
0G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Extra fluffy pancakes made with quinoa flour and bound with flax eggs, ready in just 15 minutes. Light, naturally sweet, and spiced with cinnamon, these are perfect for a quick vegan breakfast.
mainamerican🍳 skilletdairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 tsp ground flax (6 g + 1 tbsp warm water)
- 1/2 cup quinoa flour (60 g)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp maple syrup or coconut sugar (or more to taste)
- 1/2 cup water
- 1/2 tsp vanilla extract (optional)
- 1 tsp cinnamon (optional)
At a glance
PER SERVING · TIME 15M
CAL 16%·PRO 16%
CARBS 57G73% OF CAL
5G FIBER13G SUGAR39G OTHER
FAT 6G18% OF CAL
0G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 595mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 421mg
- Calcium
- 62mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 595MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.