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