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I have an idea.

Coconut Quinoa Pancakes with Citrus Whipped Ricotta and Rosy Blood Orange Jam | @hbharvest

Let’s all play “sick” today and just stay home, make pancakes and eat them in bed… and then never leave the bed for the rest of the day… except for more pancakes.


Deal?? Awesome, let’s do this!

Coconut Quinoa Pancakes with Citrus Whipped Ricotta and Rosy Blood Orange Jam | @hbharvestCoconut Quinoa Pancakes with Citrus Whipped Ricotta and Rosy Blood Orange Jam | @hbharvest

That above, is my ideal day – pancakes in bed, chillin the rest of the day and then eating more pancakes. If only we could really all do that today. I’m thinking that for most of us, my little fantasy for the day might not actually be possible on a Friday. However, I think it’s completely reasonable to shoot for this breakfast in bed scheme to happen on Sunday.

Plus, this Sunday is an extra special Sunday. Hello! It’s Valentines Day! I could not think of a better excuse to make fluffy pancakes topped with whipped ricotta and a rosy blood orange jam then Valentine’s Day.

Just make sure that you get extra pretty roses to accompany your waffles, because no matter what your relationship status is, flowers are always a must.

Pssst… if those flowers happen to be chocolate molded into flowers that’s cool too. Just saying. 🙂

Coconut Quinoa Pancakes with Citrus Whipped Ricotta and Rosy Blood Orange Jam | @hbharvestCoconut Quinoa Pancakes with Citrus Whipped Ricotta and Rosy Blood Orange Jam | @hbharvest

Here’s the deal, I’ve been dreaming up these pancakes for a while now. I knew that on this Friday, the Friday before Valentine’s Day, I really wanted to share a super sweet and festive breakfast recipe. I mean, Valentine’s Days should always have a fun and super sweet breakfast, but when V-Day falls on a Sunday?

There are NO EXCUSES. Breakfast is a MUST!

So today we are talking about these whole grain, quinoa and coconut filled pancakes. Continuing on with the health food kick that I am currently on, I wanted to make a pancake that was light and fluffy, but still nutritious. So I blended some cooked quinoa into my batter and stirred in a little unsweetened coconut flakes as well. I love coconut, but if you’re not a fan, you can omit it.

The pancakes are actually so super easy and quick to make. Just mix the batter in a blender and it’s ready in literally 60 seconds. YESS. That is totally the way to go, blender pancakes! 🙂

Even with the whole-wheat flour and quinoa, these pancakes are still incredibly light and fluffy, but yet they also have great texture. You’ll be amazed, even your kids will give these pancakes a thumbs up! Maybe add a few chocolate chips though??

Yes, definitely add some chocolate chips. <–DO IT.

Coconut Quinoa Pancakes with Citrus Whipped Ricotta and Rosy Blood Orange Jam | @hbharvestCoconut Quinoa Pancakes with Citrus Whipped Ricotta and Rosy Blood Orange Jam | @hbharvest

OKAY and now for the jam. I will not lie, this rosy blood orange jam is so delicious… and so easy! You don’t even have to put it on a the stove! I used chia seeds to thicken it and was amazed at the jam-like consistency.

I highly recommend making the jam the night before you plan on cooking your pancakes though. It’s best if the jam has time to sit and allow the chia seeds to expand and work their magic. Plus, then all you have to do in the morning in throw all the ingredients into a blender, cook and eat!!

OH, but the whipped ricotta. You simply cannot forget the whipped ricotta. It’s kind of my favorite. So much better than plain old whipped cream. This citrus whipped ricotta will take your pancake eating experience to a whole new level.

No seriously… they are that good.

Coconut Quinoa Pancakes with Citrus Whipped Ricotta and Rosy Blood Orange Jam | @hbharvest

Coconut Quinoa Pancakes with Citrus Whipped Ricotta and Rosy Blood Orange Jam.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 Pancakes
Calories Per Serving: 251 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Blood Orange Chia Jam

  • 3-4 small-medium blood oranges peeled and most of the white pith discarded
  • 2 tablespoon real maple syrup
  • 1 teaspoon rose water optional
  • 2 tablespoons chia seeds

Citrus Whipped Ricotta

  • 3/4 cup whole milk ricotta
  • 1 tablespoon real maple syrup
  • 1 teaspoon lemon juice
  • zest of 1 blood orange or grapefruit
  • 1/3 cup heavy whipping cream

Coconut Quinoa Pancakes

  • 1 cup milk + more if needed to thin the batter (I like using canned coconut milk whole goat milk or almond milk)
  • 1 egg
  • 2 teaspoons vanilla
  • 1/2 cup COOKED quinoa
  • 1 1/2 cups white whole wheat flour I love Bob's Red Mill brand
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened flaked or shredded coconut I love Bob's Red Mill brand


Blood Orange Chia Jam

  • Chop the blood oranges, add them + their juices to a bowl. Add the maple syrup, rose water and chia seeds. Use a fork to combine the ingredients. Cover and let sit in the fridge for 1-2 hours or overnight, stirring once or twice to prevent the chia seeds form forming lumps. The chia seeds will bind the juices into a jam-like consistency. Store in a sealed jar in the fridge for up to 3-5 days.

Citrus Whipped Ricotta

  • Add the ricotta, maple syrup and lemon juice to a food processor or blender. Puree until completely smooth. Stir in the citrus zest. Add the heavy cream to a bowl and, using an electric mixer, whisk the cream until stiff peeks form. Gently fold the ricotta into the whipped cream. Stir in a pinch of flaky sea salt. Store covered in the fridge for up to 1 day.

Coconut Quinoa Pancakes

  • Add the milk, egg, vanilla and cooked quinoa to a blender and blend until the quinoa is finely chopped and the the egg beaten. Add the whole wheat flour baking powder, salt and half of the coconut. Blend until just combined being careful not to overmix the batter. It's OK if your batter has lumps. Stir in the remaining coconut. Let the batter sit 5-10 minutes while you preheat your griddle/pan.
  • Heat a large skillet or griddle over medium heat and add butter, coconut oil or cooking spray to melt. Pour about 1/3 cup pancake batter onto the center of the hot pan and gently spread the batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
  • To serve, divide the pancakes among plates. Top each plate with a generous dollop of whipped ricotta and a couple spoonfuls of the blood orange jam. EAT... no DEVOUR.
View Recipe Comments

Coconut Quinoa Pancakes with Citrus Whipped Ricotta and Rosy Blood Orange Jam | @hbharvest

Happy weekend!! Let’s fill it up with ALL these yummy coconut quinoa pancakes! 🙂

Coconut Quinoa Pancakes with Citrus Whipped Ricotta and Rosy Blood Orange Jam | @hbharvest

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  1. Can you use quinoa flour & coconut flour here? Just wondering as I have those in my pantry & trying to find ways to use them… 🙂

    1. I have not tried it, but I would image that will work just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  2. You do have loving neighbors-I think cooking for you might feel intimidating! I pray for you every time I pop on your blog to see how you are doing. Take Care.

  3. Made these a couple of days ago, very tasty! I just made the pancakes without the toppings, and they were lovely just with butter and maple syrup (so awesome that the batter itself does not have any added sugar).
    I did not have “white” whole wheat flour, so instead I used 1-1/4 cup of regular whole wheat flour, and sifted it a couple of times to keep the batter from being too dense. This seemed to work well (used almond milk as my liquid). I just spooned the batter instead of pouring it.

    1. PS – I love that you are always looking for ways to use cooked quinoa, so I’ve just been cooking a batch every week, and have a couple of recipes off your site to use it up! (Helloooo Quinoa Caprese bake… my new casserole staple)

  4. Hello!
    I come from Sweden and we don’t have that brand of coconut that you like, thus I don’t know what you are talking about when you write “3/4 cup of unsweetened coconut”. What kind of coconut? Milk? Water? Flakes? Shredds?
    Our pancakes are different to American ones, ours resemble crêpes more, so I can’t work out what product you are talking about based on consistency.

    I would appreciate it a lot if you would tell me what you intended me to put in the pancake mixture, because the recipe sounds absolutely delicious! As always!

    1. Hi Julia. Pretty sure she means coconut flakes or shreds.

      I’ve got a question for you Tieghan! We’re making these right now and the batter is SUPER thick – definitely not pourable. We’re gonna try adding a half cup of milk to make 1 1\2 cups total. Any chance there was a typo in your ingredient list? Or is it supposed to be that thick?

      1. Hmm, no typo, but adding more milk should do the trick. The batter should be thick, but pourable. Hope you loved the pancakes, thank you!

        1. Adding the 1/2 cup of milk seemed to do the trick and the pancakes turned out great! Those toppings though… oh my goodness, I may or may not have been eating the leftover jam with a spoon out of the fridge because I couldn’t get enough. And I think I shall always add some citrus zest to my whipped cream from here on out! Thanks for another great recipe Tieghan!

    2. HI! Shredded or flaked coconut, sorry for the confusion. Hope you love these and let me know if you have any other questions. Thanks!

      1. Hi! Thanks for the reply Susan and Tieghan. I had the same problem as Susan, very thick pancakes. Not pourable at all unfortunately.
        The flavour was lovely though!

  5. yum! pancakes are totally my favorite breakfast food – I think I’ll treat myself to these for valentine’s day.