Blueberry Buckwheat Pancakes

Liana Werner-Gray

by | Read time: 1 minute

Pancakes are a much-loved breakfast dish because they come together fairly quickly and easily. Plus, they’re incredibly versatile and can be conveniently customized to your preferences and dietary needs. Avoiding gluten? Give this recipe a try. Don’t be fooled by “buckwheat”—it’s actually a seed! Thanks to a fluffy pancake mix, you can get a delicious, gluten-free breakfast on the table in a jiffy!

Blueberry Buckwheat Pancakes #glutenfree #recipe |

Serves 4


1 pkg. Vitacost Buckwheat Pancake Mix
2 eggs (or 2 flax eggs for vegan)
3/4 cup water
1 Tbsp. Organic Gemini TigerNut Oil
2 Tbsp. Nutiva Coconut Oil
1 cup fresh blueberries


  1. In a large bowl, combine pancake mix with eggs, water and TigerNut oil. Mix for 40 seconds until batter is smooth. Stir in blueberries.
  2. Heat a pan over medium heat and add coconut oil. When hot, add about 1/8 of the batter and cook until bubbles appear, then flip and cook the other side. Repeat until all batter has been used.
  3. Serve with your choice of toppings. Suggestions include: maple syrup, honey, coconut sugar, Nutiva Shortening, fresh berries, Cashew Ice Cream or Chocolate Mint Sauce.