Buckin’ Berry Pancakes


Buckin' Berry Pancakes with Raspberry Maple Syrup
Serves 10
A delicious gluten, dairy and refined sugar-free alternative for Stampede Breakfast entertaining or everyday pancake lovers!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
For the Pancakes
  1. 1 1/2 cups Buckwheat Flour
  2. 1/2 Cup All Purpose Gluten-free Flour
  3. 1 Tsp Aluminum-free Baking Powder
  4. 1 Tsp Organic Vanilla Extract
  5. Pinch of Sea Salt
  6. 2 Free-range or Organic Eggs
  7. 1 Tbsp Grade B or C Organic Maple Syrup
  8. 1 Tbsp Cinnamon
  9. 1/2 Cup Extra Virgin Olive Oil
  10. 3/4 Cup Unsweetened Flax Milk
  11. 1/2 Cup Unsweetened Apple Sauce
  12. 1 Cup Blueberries washed
  13. 8 Medium Strawberries chopped into small pieces
For the Raspberry Syrup
  1. 1 Pint Raspberries Washed
  2. 1 Tsp Organic Vanilla Extract
  3. 1/2 Cup Grade B or C Organic Maple Syrup
  1. Heat a frying pan to medium/high heat with a teaspoon of coconut oil.
  2. Combine flours, baking powder, sea salt and cinnamon into a bowl and mix well.
  3. Add milk, apple sauce, eggs, olive oil, maple syrup and vanilla and whisk.
  4. Add strawberries and blueberries to pancake mixture.
  5. Spoon batter into medium size pancakes.
  6. Flip once cakes bubble and are golden brown on the bottom.
For the Raspberry Syrup
  1. Combine raspberries, maple syrup and vanilla in a high speed blender.
  2. Serve with additional berries, sliced banana and drizzle with raspberry maple syrup over the pancakes. Enjoy!
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