Baked Quinoa Chia Pancakes
Serves: 8 pancakes
  • 1¾ cups quinoa (uncooked), 10½ ounces
  • ¼ cup chia seeds
  • 1 cup water
  • ¼ cup olive oil
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ tablespoon apple cider vinegar
  • Olive oil cooking spray
  • 1 pint fresh berries
  • ½ cup Maple syrup
  2. Soak the quinoa in cold water and leave in the refrigerator overnight. (The amount of water does not matter because it will be drained. Just make sure all the quinoa is completely immersed.)
  3. Put the chia seeds in ½ cup of water and stir. Leave this to soak in the refrigerator overnight as well. (It will turn into a thick gel.)
  4. Preheat oven to 400 degrees. Line two baking sheets with silicone baking mats and spray with olive oil cooking spray.
  5. Drain the quinoa well and place it in a food processor.
  6. Add the chia gel, ½ cup water, olive oil, baking soda, salt, and apple cider vinegar. Process for 3 minutes. (The mix will be a thick batter with some of the quinoa and chia seeds still visible.)
  7. Using a ½ cup measure, make 4 pancakes on each baking sheet.
  8. Bake on the bottom racks of the oven for 12 minutes, rotating the baking sheets halfway through (after 6 minutes).
  9. Serve with fresh berries and maple syrup.
Note: Silicone baking mats work best in this recipe. Parchment paper can be substituted but the pancakes may not release as easily. If using parchment paper spray with olive oil cooking spray liberally.

Adapted from
Recipe by Queen of My Kitchen at