LASR Signature Lemon Quinoa Pancakes

December 15, 2021

Lemon Quinoa Pancakes


  • 1/2 cup gluten free 1 to 1 flour
  • 1/2 cup quinoa flour
  • 2 tablespoons light brown sugar
  • 1/2 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch sea salt
  • 1 tablespoons poppy seeds
  • 1/2 lemon grated (zest)
  • 2 large eggs
  • 1/2 cup low fat buttermilk
  • 1/4 cup 2% milk
  • 1 teaspoon lemon extract
  • 1/2 tablespoon grapeseed oil



1. In a large bowl, sift together the flour, quinoa flour, light brown sugar, baking powder, baking soda, sea salt, poppy seeds, and lemon zest.

2. In a separate bowl, whisk the eggs, buttermilk, milk, and lemon extract 

3. Pour the wet ingredients into the dry ingredients bowl; mix until smooth

4. Heat the grapeseed oil on a griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Want to learn more about our focus on conscientious cuisine? Click here.