Buckwheat Pancakes with Warmed Blueberries

BY Joy McCarthy

Buckwheat Blueberry Pancakes
Your Complete Plan and Cookbook to Be Vibrant Every Day
Joy McCarthy


Buckwheat flour is a gluten-free kitchen essential. I love the fluffiness of these pancakes. If you make extra, you can pop them in the toaster during the week for a quick and healthy gourmet breakfast.

12 - 14


  • 1 banana, mashed
  • 2 medium eggs, whisked
  • 13⁄4 cups (425 mL) unsweetened almond milk
  • 1 tsp (5 mL) almond extract
  • 11⁄2 cups (375 mL) light buckwheat flour
  • 11⁄2 tsp (7 mL) baking powder
  • 1⁄2 tsp (2 mL) sea salt
  • 1 tbsp (15 mL) coconut oil


  • 1⁄2 cup (125 mL) fresh or thawed frozen blueberries
  • 1 tbsp (15 mL) filtered water
  • Real maple syrup (optional)


  1. In a medium bowl, combine banana, eggs, almond milk and almond extract. In a large bowl, whisk together buckwheat flour, baking powder and sea salt. Stir wet ingredients into dry ingredients, then let sit for a few minutes.
  2. Melt coconut oil in a large skillet over medium heat. Pour about 1/4 cup (60 mL) batter into the pan for each pancake. Cook for 2 to 3 minutes, until soft bubbles form on top, then flip and cook for another minute or two.
  3. While the pancakes are cooking, combine blueberries and water in a small pot over low heat. Using a fork, press down on the blueberries to break some of them open and release the juices. Heat just until warm.
  4. Spoon blueberries over pancakes and top with maple syrup, if using.


  • If you use thawed frozen berries, be sure to drain them well to remove any excess moisture. You could use dark buckwheat flour, but I recommend light flour. Light is a finer texture compared to dark and it yields a fluffier pancake.
Joy McCarthy, CNP, RNCP, is the vibrant nutritionist behind Joyous Health. Her expertise has helped people globally achieve their wellness goals. Read More