You can never have too many pancake recipes, right? Just like you can never have too many cookie or muffin recipes. Either I'm having deja-vu or I've said that before!
I've got a lot of pancake recipes on Joyous Health and in my cookbooks because we eat pancakes or waffles every single weekend and I like to change things up. I love gathering around our harvest table with a brunch feast of pancakes, bacon, good tunes and all my favourite people, it brings me so much joy.
These pancakes are made with buckwheat flour and brown rice flour. I like to mix different types of gluten-free flours for good texture and great flavour. Buckwheat flour has a distinct taste so if you're not used to it, then definitely add the almond extract. Also, not all buckwheat flour is created equally. I am not a fan of the dark grey buckwheat flour as it's very grainy and strong tasting. Look for light buckwheat flour, closer in colour to a whole wheat flour.
The flours I've used in my recipe are rich in B vitamins, minerals like magnesium and potassium and packed with fibre for blood sugar balance.
I used a generous amount of blueberries in these pancakes, wild blueberries that is! They are richer in antioxidants than cultivated blueberries. The skin in wild blueberries is thicker and richer in anthocyanins which are anti-inflammatory gems that support brain health. That being said, you can still use cultivated blueberries too!
- Gluten-free and nut-free
- Kid-friendly and nourishing
- Packed with fibre, antioxidants, vitamins and minerals
- Great to reheat in the toaster the next day
Here's the recipe!
Breakfast & Brunch
Wild Blueberry Pancakes
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Ingredients
- 1 1/2 cups buckwheat flour
- 1/2 cup brown rice flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 banana mashed
- 1 cup wild blueberries (thaw if using frozen)
- 2 cups non-dairy milk
- 2 whole eggs, whisked
- Optional: 1 tsp almond extract
- Optional: 10-20 drops stevia or liquid monkfruit sweetener
- 2 tbsp coconut oil for frying pan (or more as needed)
Instructions
- In a large mixing bowl, combine flours, baking powder and baking soda.
- In another bowl, combine mashed banana, wild blueberries, milk, eggs, almond extract and stevia if using.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Using a large fry pan, melt coconut oil on medium temperature. Pour pancake mixture onto pan 1/4 cup per pancake. Flip pancake when soft bubbles appear on top. Cook for another few minutes until cooked through. See note*. Adjust temperature as needed. If cooking with a cast iron pan, once the pan is fully heated, turn temp down to avoid burning the pancakes.
- Top with coconut butter and dark maple syrup. Enjoy!
Notes
Makes 18-20 medium size pancakes
*If the blueberries are still a little frozen, the batter will take much longer to cook and may remain wet.
Now I like to really load up my pancakes with toppings. These photos do not represent what my pancakes look like once I'm done with them! They are not photo worthy when I add everything but they are delicious. My favourite toppings are warmed berries, hemp hearts, dark maple syrup, coconut butter or almond butter and cinnamon.
Enjoy!
Joy xo
Does this recipe require eggs? The photo shows 2 eggs
ReplyYes! Thank goodness you noticed that. I updated the recipe. My guess is it must work without eggs because I've seen a lot of people make it and tag me on instagram.
Would this recipe work without the banana? I hate to be a bananay sayer.. but lol
ReplyYes I would suggest swapping in some applesauce instead.
Any subs for brown rice flour? Not something I have on hand. Maybe spelt if not needing it to be GF? Or oat? Or all buckwheat?
ReplyYes, spelt would work great! Or any of those other subs. You may need to adjust the liquid slightly.
Can I use any other gluten free flour besides buckwheat?
ReplyYep! I like to use a Paleo flour mix by Bob's red mill. It works great!