These gluten free quinoa and blueberry pancakes are suitable for baby led weaning and beyond! They are a great way to add in a protein boost at breakfast time.
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Quinoa blueberry pancakes; ingredients and nutrition
Quinoa is a great source of protein, and I’ve been trying to work it into more of our meals. This pancake recipe uses quinoa flakes*, which can be used in baking in a similar way to oats. I often use a combination of the two. Quinoa is a naturally gluten free grain, and these pancakes can be completely gf, as long as you use gluten free oats.
Almonds give an extra protein boost, and using a fortified plant based milk provides a good dose of calcium. When choosing your plant based milk, go for one that is unsweetened, and make sure it is labelled gluten free (some oat milks, for example, are not gf).
Finally, the pancakes are sweetened with bananas and blueberries; they contain no refined sugar.
These pancakes are free from gluten, wheat, dairy, eggs and soy. However, they do contain almonds, so are not suitable for those with nut allergies. Additionally, they are vegan friendly.
To make these pancakes you will need:
- A blender; I use my trusty Kenwood food processor*, which does the job very well
- A non stick frying pan
- Finally, a spatula to flip the pancakes. I like to use a silicone spatula* to avoid scraping my non stick pans
How to serve quinoa and blueberry pancakes
Quinoa is usually thought of as a savoury ingredient, but the addition of banana and blueberries means these pancakes are most certainly sweet! Because of this, they work well for breakfast, or as a pudding.
Here are a few topping ideas that we like:
- Jam or chia jam (made with maple syrup for under ones)
- A spoonful of smooth almond butter* and sliced banana
- Dairy free yoghurt and desiccated coconut
- A dairy free chocolate spread
Are these pancakes suitable for baby-led weaning?
Cut into strips, pancakes are an excellent choice for an early weaning food. They are easy to hold and soft to chew. As a bonus, these pancakes are sweetened with fruit; perfect for little ones!
One thing to be aware of is that they contain nuts, specifically almonds. So, only serve the pancakes once this potential allergen has been successfully introduced into your baby’s diet.
If you want to try out some more baby led weaning pancakes, check out my round up of our favourite eggless pancake recipes.
Quinoa and blueberry gluten free pancakes
- 45 g quinoa flakes
- 45 g gluten free rolled oats
- 30 g ground almonds
- 1 medium banana, ripe
- 150 ml plant based milk (choose a milk which is fortified & unsweetened)
- 1 large handful blueberries
- olive or rapeseed oil (for frying)
- Put the oats, quinoa flakes and almonds into a blender and blitz until you have a rough flour mix.
- Break up the banana, then add this to the blender along with your chosen plant based milk. Blend until you have a well combined, smooth batter.
- Then, add your blueberries and pulse the mixture a couple of times to spread them evenly through the mix. Don’t overdo it, you want the blueberries to stay whole.
- Heat a glug of rapeseed or olive oil in a large non-stick frying pan on a medium heat. When the oil is hot, spoon the batter into the pan using a large spoon or ladle, aiming to make small pancake rounds. You can do 3 to 4 at a time, depending on how big your pan is.
- Cook for around 4 minutes on each side. You may need to refresh the oil between batches, unless your non-stick pan is really good.
- Serve immediately, and enjoy!
Looking for more gluten free baby led weaning ideas?
If so, you might like to try:
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