Buckin’ Berry Pancakes

A delicious gluten, dairy and refined sugar-free alternative for Stampede Breakfast entertaining or everyday pancake lovers!

  • Author: Amber Romaniuk
  • Yield: 10 1x



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


For the Pancakes:

  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!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Pin It on Pinterest

Share This