PANCAKES! Ah, I feel like if I didn’t get you on this title, I’m not going to get you at all! These are my favorite go-to fluffy gluten free pancakes to make on the weekends when I have a little extra time in the mornings and we can cuddle up with some breakfast and coffee with side of the Stripped Green Smoothie. Regardless of if you make these on the weekend or not, I know you’ll enjoy them no matter when you make them. Let’s get to it! Keep reading to learn how to make this super simple gluten free pancake recipe fitting for everyone in the fam.
This recipe was adapted from my beloved Buckwheat Stacks in the #NScookbook where I share a variety of topping recipes and ideas. As I was flipping through my cookbook, it dawned on me that I hadn’t shared a pancake recipe in a while so here we go! Here’s a simple blueberry pancake recipe to keep in your arsenal of breakfast recipes. If you’re not a huge fan of blueberries or you’re looking for more variety, you can replace blueberries with any berry you enjoy. I’ve also tried strawberries, raspberries, and blackberries and all are equally delicious and nutritious. I hope you enjoy this recipe!
- 2 cups buckwheat flour
- 1 tablespoon ground flaxseeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon vanilla powder
- 2 eggs
- 1 cup almond milk
- 3 tablespoons pure maple syrup
- Juice of 1 lemon
- 1 cup blueberries
- Coconut oil, for cooking the pancakes
- In a large bowl, combines the buckwheat flour, ground flaxseeds, baking soda, baking powder, cinnamon, and vanilla powder. In a separate large bowl, combine the eggs, almond milk, and maple syrup. Pour the wet mixture into the dry ingredients and stir to combine. Stir in the lemon juice and let batter sit for 20 minutes minutes to allow for the liquid to absorb.
- Dust half of the blueberries with more buckwheat flour and drop into batter.
- Grease a ceramic skillet with just enough coconut oil to cover the bottom of the pan and heat over medium heat. Pour ⅓ cup of the batter on to the skillet and cooke for about 2 minutes or until bubbles release on the top. Flip and cook for another 2 minutes. Top with maple syrup and more fresh blueberries.
- Can be kept in the refrigerator in an airtight glass container for up to a week.
To make them vegan: Sub the eggs in the recipe for a chia/flax “egg”. Mix either 1 tablespoon ground flaxeed OR ground chia seeds with 3 tablespoons water to make one egg replacement.
MORE GLUTEN FREE PANCAKE RECIPES:
What are your favorite…
…toppings for pancakes? Are you a blueberry fan or do you like to keep it au naturel? I’d love to hear what kinds of toppings you’ve used with this “recipe”. If you make this at home, be sure to share your thoughts in the comments or by leaving a review which helps me make these recipes better for you. When you make this recipe, be sure to share a pic on Instagram with #nutritionstripped so I can see!
p.s. Did you know I give away a free eBook with tips on how to live well, eat whole to feel healthier and happier? Plus, you get updates on happenings with NS, new posts, promos, and exclusive content each month in the NS Monthly – click below to sign up and join, for free!