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Lemon Blueberry Quinoa Pancakes (Vegan + Gluten-Free)

Lemon Blueberry Quinoa Pancakes are both healthy and a treat for breakfast, thanks to whole-grain quinoa, almond flour, and coconut sugar. They are vegan, gluten-free and totally delicious!

These pancakes are simple, classic and delicious. Just how pancakes should be. Perfect for a lazy weekend.

If you were to ask me what a perfect weekend morning looks like, it would definitely include a tall stack of these fluffy vegan and gluten-free lemon blueberry quinoa pancakes. Or maybe BOTH blueberry and Fluffy Gingerbread Pancakes because hey, it's the perfect weekend after all!

four photo collage of a glass bowl mixing batter for lemon blueberry pancakes

How to Make Easy Vegan Lemon Blueberry Pancakes

Because these pancakes are gluten and refined-sugar-free, there are a few key ingredients you'll need to make the batter.


  • Toasted quinoa flour. This is a nutty-tasting flour that adds lots of plant-based protein and structure to these pancakes. This is my go-to brand.
  • Almond flour. I love using almond flour in gluten-free baking recipes. It's rich, warm and has a delicious Salmon flavor (perfect with fresh berries!). I like Bob's Red Mill almond flour.
  • Coconut sugar. This is a less-refined granulated sugar. If you like, you can sub the coconut sugar for regular sugar or monk fruit sweetener. Read more about monk fruit and how to use it in this Monk Fruit 101 Guide.
  • Non-dairy milk. You can use any plant-based milk for this recipe, including almond, soy, hemp, flax or coconut.
  • Flax eggs. Make a vegan egg replacement by combining flaxseed meal with 3 tablespoons of water and letting it sit until it gels like an egg.

skillet with a single blueberry pancake cookingHomemade Blueberry Sauce for Pancakes

Move over maple syrup because there’s a new pancake topping in the house! Don't worry, I'm still a die-hard maple syrup fan, and I'll always use the good stuff on my favorite Maple Sea Salt Vegan Hot Chocolate. 

But really, this simple blueberry sauce is the perfect topper to lemon blueberry pancakes.

All you need to make this magical sauce is:

  • Frozen blueberries. You can also use fresh if they're in season!
  • Honey. OR maple syrup to make this breakfast 100% vegan.
  • Lemon juice. For a little brightness to match the sweetness of berries.
  • Chia seeds. These little seeds magically thicken up the sauce into a jam-like consistency to spoon over the top of your vegan pancakes.

To make the fruit topping for your pancakes, combine everything in one pot and let it simmer. Then remove the sauce from the heat and let it thicken slightly as it cools.

whole stack of vegan lemon blueberry pancakes with a drizzle of maple syrup poured on topOther Ways to Use Blueberry Sauce

You can store leftover sauce (if you have any) in an airtight container in the fridge for up to a week. There are SO many ways to put this fruit and chia sauce to use, including:

And of course, it's delicious on these Vegan Lemon-Blueberry Pancakes, Banana Quinoa WafflesGluten-Free French Toast with Berries, and more!

white plate with a stack of vegan blueberry pancakes topped with fresh berries and blueberry sauce

More Quinoa Flour Recipes To Try

Love these Vegan Lemon Blueberry pancakes? Share them with your friends and leave a comment and rating below!

Lemon Blueberry Quinoa Pancakes

5 from 7 votes
These fluffy vegan and gluten-free pancakes feature quinoa flour, almond flour and fresh berries with a sweet homemade blueberry-chia sauce on top. A delicious and healthy breakfast recipe!
author: Alyssa
yield: 12 Pancakes
stack of vegan blueberry pancakes with a bite cut out and a fork stuck in with blueberries and sauce
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes


for the pancakes:

for the blueberry sauce

  • 1 cup blueberries fresh or frozen
  • 1/4 cup honey or maple syrup
  • 2 teaspoons lemon juice
  • 1 tablespoon chia seeds or more depending on desired consistency


  • Preheat a griddle over medium low heat.
  • In a large mixing bowl, whisk together the dry ingredients. Add wet ingredients and mix until a smooth batter forms. Stir in the lemon zest, followed by the blueberries.
  • Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle 1/4 cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Transfer to a wire rack and repeat until no batter remains.
  • While the pancakes are cooking, add all the sauce ingredients (minus chia seeds) to a small saucepan. Heat over medium and bring the mixture to a bowl. Turn down to low and let simmer for 2 - 3 minutes. Remove from heat and stir in the chia seeds. Let sit for 5 - 10 minutes.
  • Serve pancakes warm with blueberry sauce and a pat of vegan butter if desired. Enjoy!


Serving: 2g | Calories: 158kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Sodium: 139mg | Potassium: 107mg | Fiber: 2g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 3.4mg | Calcium: 84mg | Iron: 0.9mg
cuisine: American
course: Breakfast

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