Quinoa Flakes Pancake Flatbread

Quinoa Flour Pancake Flatbread

Quinoa Flour Pancake Flatbread

Created by Ashley at EdiblePerspective.com Quinoa Flour Pancake Flatbread is a delicious breakfast treat. Made with Ancient Harvest quinoa flour this pancake flatbread is sure to be the highlight of your day. For Quinoa Flakes cooking instructions and recipe ideas, visit our How To Use Quinoa Flakes page.

Prep Time: 5
Total Time: 35


  • 2 teaspoons whole chia seeds (or 1 tablespoon ground flax meal)
  • 3 tablespoons warm water
  • ½ cup + 2 tablespoons unsweetened almond milk (or soy, hemp, etc.)
  • ½ cup quinoa flour (quinoa flakes can be pulsed in a food processor to make flour)
  • ¼ cup quinoa flakes
  • ½ teaspoon baking powder
  • pinch of fine sea salt
  • ½ tablespoon melted unrefined coconut oil (plus more for greasing the pan)


  1. Whisk chia seeds (or flax) in a small bowl with the warm water. Let sit for 10-15 minutes. Whisk again after 5 minutes. The mixture should be gelled after 10 to 15 minutes.
  2. Preheat a pan or griddle over medium with a light coating of coconut oil. (I make one at a time in a 10-inch pan. If you have a griddle you can make multiple at once.)
  3. After the chia has gelled, add the milk to a blender. Then add in the quinoa flour, quinoa flakes, baking powder, salt, oil, and chia mixture.
  4. Turn on and work up to high for about 30 seconds. The mixture should be thick but very pourable. Scrape contents into a bowl.
  5. Once your pan is fully pre-heated, pour ¼ cup of the batter into the center of the pan and quickly spread into a circle, about ⅛-inch thick. Use the back of the measuring cup or the back of a spoon to spread. You’ll get the hang of it after a try or two.
  6. Let cook 1-2 minutes, then flip and cook another minute. You’ll see bubbles on top and the edges will firm up when it’s ready to flip. They should flip easily and hold together well. Place on a cooling rack and continue with the remaining batter.
  7. Notes:
    For a slightly sweet cinnamon version: Add 1 teaspoon cinnamon to the dry ingredients and 1 tablespoon pure maple syrup to the wet. For a savory version: Add ⅛ teaspoon of garlic powder and a few shakes of dried herbs to the dry ingredients. We prefer chia as it does not add any flavor to the cakes. Flax adds a slightly noticeable flavor.