Maintenance – Blueberry Buckwheat Pancakes – Gluten-Free


I was in the mood for pancakes today!  But in trying to avoid wheat lately, I thought I would whip up a batch with buckwheat flour (buckwheat is quickly becoming one of my favorite grains :).  This recipe calls for corn meal also and I have found that a good quality one is much better than a generic one. (I used  Organic Yellow Cornmeal from Arrowhead Mills)


1 cup of buckwheat flour*

1 cup of cornmeal

1 duck egg, or egg substitute 🙂

1 1/2 Almond or Soy milk (I used unsweetend Almond)

1-2 TBS maple syrup or other sweetener (I used 1 TBS and then 1 packet of stevia)

2 tsp baking soda

a pinch of salt

1 cup fresh or frozen blueberries


Combine all of the ingredients except the blueberries into a large mixing bowl.  Mix thoroughly until all of the ingredients are wet then gently fold in the blueberries.


*You can easily grind your own in a high powered blender using raw buckwheat groats.

🙂 Just kidding…unless of course you have laying ducks (like we do).  And just FYI we domesticate chicken eggs instead of ducks because ducks eat about twice as much food.  You’d never be able to taste the difference though.

Source: WFM 1-10

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