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Gluten-Free Pancake Recipe - Buckwheat Pumpkin Blueberry Pancakes

Updated: Aug 3, 2023

Gluten-free Buckwheat Pumpkin Blueberry Pancakes

This gluten-free pancake recipe is high in antioxidants, fiber, and minerals. Seriously delicious!

Total Time: 15 minutes

Serves: 4

  • 1 cup of buckwheat flour

  • 2 eggs

  • 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

  1. Combine all ingredients but buckwheat flour in a bowl (except blueberries).

  2. Whisk in flour carefully to avoid clumping.

  3. Stir in blueberries.

  4. Heat oil in a pan over medium heat

  5. Pour approximately 1/3 cup of batter per pancake until the pan is full.

  6. Cook until bubbles form on top of the batter and begin to pop, flip and repeat cooking.

  7. 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.

  8. Enjoy!


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

To learn more about our services, please visit the Service Offerings page.

To book a discovery call, please visit the Book Consult page or call 541-255-5047.


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