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03rd Jul 2018

These amazing flourless pancakes will be your family’s next big obsession

Aileen Cox Blundell

Recently I have been rooting through my cupboards in search of half empty bags of stuff and putting them to good use. This is my very late attempt at spring cleaning, more autumn clear-out and getting my feng shui in order for the autumn and winter months ahead.

On my search, I came across a half bag of quinoa and announced to the family: ‘Right! This is what’s coming next… quinoa milk!’ I had been thinking a lot about other grains I have used in the past to make my own milks; brown rice, oat (so good) and now quinoa was getting a turn.

Needless to say from the photo, this recipe did not turn out like expected. In a moment of sanity (I think) while whizzing up the quinoa in the blender I thought pancakes sounded more like a delicious breakfast. In went a couple of eggs, baking powder, rapeseed oil and a few bananas.

I can tell you now that even I thought it sounded like a crazy concoction, but after frying one of them off and taste testing with the kids, we ended up cooking the entire batch. They were so good that I even did a little happy dance around the kitchen, in my PJs.

Now I’m actually in love with these pancakes and currently have a new bowl of quinoa soaking overnight to make them for brekkie in the morning. They are just brimming with nutritious ingredients. According to the quinoa packaging it is one of the few plant foods that contain all nine essential amino acids. It’s also high in iron (which little babies need), potassium, fibre and B-vitamins, along with so many other vitamins and minerals. The more I read and learn about it, the more I want to make pancakes!

This is my new perfect start to a day – quinoa, bananas, eggs, fruit and natural yoghurt. Yum!

Flourless pancakes:

What goes in…

The night before
220g uncooked quinoa (you can use either dark or light quinoa. The lighter one will make the pancakes look like regular pancakes.
500ml water

125ml water
4 tablespoons rapeseed oil + extra for frying
2 teaspoons baking powder
1 egg
2 bananas
2 teaspoons vanilla extract

To serve
Natural yoghurt and fresh fruit to serve

How to make it…

Pour the quinoa into a large bowl and cover with water. Leave to soak overnight. The next morning, empty the quinoa into a sieve and rinse under a running tap for a few moments until the water runs clear.

Add the quinoa to a blender along with the 125ml water. Blend for about 10 minutes until the quinoa has completely broken up and has turned into a creamy batter. There should be no bits in the batter, just smooth.

Add the oil, baking powder, egg and bananas along with the vanilla to the blender and give everything another whiz until it is smooth and fully combined.

Heat a drizzle of rapeseed oil in a frying pan over a medium heat then pour the mixture into small pancakes onto the pan.

Cook until you see little bubbles forming then flip over and cook the other side until it is golden.

Serve with natural yogurt and fresh fruit (and if its the weekend a little drizzle of good quality maple syrup).


HELPFUL TIP – Freezing and Reheating

Flourless pancakes are one of the best things to cook in advance. Store in the freezer with a little sheet of parchment paper in between each one. When you want to give one to your little one you can just take out, stick in the toaster to reheat.

Aileen Cox Blundell is a mother of three who runs her own graphic and web design company, Sweet! Aileen’s passion for healthy, nutritious and sugar-free foods led her to begin creating her own recipes for her family. Aileen is also an advocate of baby-led feeding, which allows babies and young children to take control of their eating by encouraging them to self-regulate and be more experimental with different types of food. 

In February 2017, Aileen’s book ‘Baby Led Feeding’ will be published by Gill Books.

Find her gorgeous recipes at and you can find her on Facebook and on Instagram or Twitter.