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Coconut Quinoa Pancakes

  •  Cooking time 
    10 min
  • Preparation time 
    15 min
  • Servings
    Portions 6
recipe image Coconut Quinoa Pancakes


  • 1 tablespoon flax meal
  • 1/2 cup plus 3 tablespoons water, divided
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups cooked quinoa
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup sugar
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 cup canned coconut milk
  • 2 tablespoons Flora™ Plant Butter Unsalted, melted (plus additional for cooking)
  • date syrup and fresh berries for serving
Energy (kcal)457 kcal
Energy (kJ)1914 kJ
Protein (g)7.6 g
Carbohydrate incl. fibre (g)49.6 g
Carbohydrate excl. fibre (g)41.8 g
Sugar (g)10.2 g
Fibre (g)7.8 g
Fat (g)26.9 g
Saturated fat (g)20.0 g
Unsaturated fat (g)4.7 g
Monounsaturated fat (g)2.5 g
Polyunsaturated fat (g)2.2 g
Trans fat (g)0.7 g
Cholesterol (mg)0 mg
Sodium (mg)379 mg
Salt (g)0.95 g
Vitamin A (IU)172 IU
Vitamin C (mg)0.4 mg
Calcium (mg)277 mg
Iron (mg)2.76 mg
Potassium (mg)207 mg


  1. Combine flax meal with 3 tablespoons water. Set aside.
  2. Meanwhile, combine flour, cooked quinoa, coconut flakes, sugar, baking powder and salt. Stir in coconut milk, flax seed mixture, 1/2 cup water and melted Flora Plant Butter.
  3. Preheat nonstick griddle or skillet until hot. (Sprinkle a few drops of water onto the surface and when they sizzle, it's ready.) Add 2 teaspoons Flora Plant Butter and let melt. Drop batter by 1/4 cupfuls and cook 5 minutes, turning once golden brown. Top with fresh berries, date syrup and coconut.
These pancakes are so delicious on their own they don't even need toppings. But if you must, we like them with a little bit of date syrup, fresh berries and some extra coconut. Freeze any leftover pancakes and reheat in microwave, skillet or toaster oven for a quick and easy breakfast or snack.
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