This gluten-free pancake recipe is high in antioxidants, fiber, and minerals. Seriously delicious!
Total Time: 15 minutes
1 cup of buckwheat flour
1/2 cup of coconut milk
1/2 cup of canned pumpkin
1 chopped banana
1/2 cup of fresh or frozen blueberries
1 tsp. Cinnamon
1 tsp. Vanilla Extract
1 tbsp. coconut oil, flaxseed oil, avocado oil, or refined olive oil
Combine all ingredients but buckwheat flour in a bowl (except blueberries).
Whisk in flour carefully to avoid clumping.
Stir in blueberries.
Heat oil in a pan over medium heat
Pour approximately 1/3 cup of batter per pancake until the pan is full.
Cook until bubbles form on top of the batter and begin to pop, flip and repeat cooking.
Serve warm with either yacon syrup or Lakanto Maple Flavored Syrup. These two natural sweeteners are both low-glycemic and cause no side effects. Yacon is also rich in prebiotics.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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