2-Ingredient Quinoa Pancakes

Protein-Packed Quinoa Pancakes

Imagine fluffy pancakes made without flour, eggs, or milk – yet filling, satisfying, and ready to be topped with anything from sweet to savoury.

That’s the magic of quinoa – the South American pseudograin with a complete amino acid profile.

Soaking removes bitter compounds and pre-softens the grains, which are then blended into a smooth batter that holds together beautifully in the pan.

And if that all sounds a bit too scientific – just trust your gut. Literally. When my clients come to me with recurring bloating or sluggish digestion, this is one of my favourite go-to recipes. Why?

Why it’s gentle on your gut:

🛑 Free from common irritants: No gluten, no lactose, no additives. That means your gut gets a break – no stress, no noise, just calm.

🌿 Soothing fiber: Quinoa contains mostly soluble fiber – it gently swells, coats the intestinal lining like a balm, and supports regular, non-irritating digestion.

💪 Easy-to-digest protein: Unlike wheat or legumes, quinoa offers highly bioavailable plant protein – filling without that heavy “stone-in-your-stomach” feeling.

💧 Soaking = gut-friendly bonus: Soaking flushes out saponins and some phytic acid – making the taste milder and the texture more soothing for sensitive stomachs.

These pancakes are a nourishing choice when your belly needs a break but you still crave something warm, satisfying, and full of nutrients – no compromises on flavour.

Ingredients:

• 200 g raw quinoa

• 200 ml water

• ½ tsp salt

• Oil for frying

• Toppings of your choice – e.g. plant-based cream cheese, fried egg & fresh sprouts

• Servings: 4-5 small pancakes

• Effort: low Three ingredients, one pan, ten minutes of active time. It doesn’t get simpler than this.

• Nutritional Value: Strong Complete plant-based protein, slow-release carbs, naturally gluten-free.

• Michaela's Opinion: A recipe that proves just how satisfying simplicity can be – two core ingredients, endless topping possibilities.

Instructions:

1) Place quinoa in a bowl, cover with plenty of water, and soak for at least 3 hours (or overnight).

2) Drain through a fine mesh sieve and rinse under running water until the foam disappears – this removes the remaining saponins.

3) Add the drained quinoa, 200 ml fresh water, and salt to a blender. Blend into a creamy, slightly thick batter.

4) Heat a non-stick pan over medium heat and lightly grease it. Pour 2–3 tablespoons of batter per pancake, spread gently, and cook for about 2 minutes until the surface becomes matte and bubbly. Flip and cook another 1–2 minutes until golden.

5) Serve warm or keep them warm – topped with cream cheese, eggs, and sprouts for a savoury meal, or raspberry compote and maple syrup for a sweet power breakfast.

• Michaela's Tip: Add spices to the batter for extra flair – try a pinch of cumin for savoury wraps or vanilla for sweet pancakes.