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You can never have too many pancake recipes, right? Just like cookie or muffin recipes, there’s always room for more! I’m pretty sure I’ve said that before, and for good reason.
I’ve included plenty of pancake recipes on Joyous Health and in my cookbooks because we enjoy pancakes or waffles every weekend and I like to mix things up. There’s nothing quite like gathering around the table with a brunch spread of pancakes, bacon, good music, and my favorite people—it brings me so much joy.
These pancakes are made with buckwheat and brown rice flour. I love blending different gluten-free flours to get the right texture and flavor. Buckwheat flour has a unique taste, so if it’s new to you, consider adding almond extract. Not all buckwheat flours are the same—I prefer light buckwheat flour which is more like whole wheat flour, as the darker gray version can be quite grainy and strong in flavor.
The flours I chose are rich in B vitamins, minerals like magnesium and potassium, and packed with fiber – great for balancing blood sugar.
I used plenty of wild blueberries in these pancakes. Wild blueberries have more antioxidants compared to cultivated ones. Their thicker skin is full of anthocyanins, which are anti-inflammatory and support brain health. But don’t worry, cultivated blueberries work just fine too!
This recipe is…
Here’s the recipe!
Makes 18-20 medium-sized pancakes. *If the blueberries are still slightly frozen, the batter will take longer to cook and might stay a bit wet.
I love piling toppings on my pancakes. The photos don’t quite show how mine turn out with all the extras! While they might not be photo-ready, they taste amazing. My go-to toppings are warmed berries, hemp hearts, dark maple syrup, coconut or almond butter, and cinnamon.
Enjoy!
Does this recipe require eggs? The photo shows 2 eggs.
Yes, thanks for catching that! I’ve updated the recipe. It seems it might work without eggs since many people have made it and tagged me on Instagram.
Would this recipe work without the banana? I’m not a fan, but lol.
Yes, you can swap the banana with some applesauce.
Any substitutes for brown rice flour? I don’t have it. Maybe spelt if gluten isn’t an issue? Or oat? Or just buckwheat?
Yes, spelt works wonderfully! Or any of those alternatives. Just adjust the liquid if needed.
Can I use any other gluten-free flour besides buckwheat?
Absolutely! I recommend using a Paleo flour mix from Bob’s Red Mill. It works great!
