Best Pancakes Ever!

I was so excited I made pancakes the other day that were perfect! And, gluten- and dairy-free to boot!

I finally hit the mark with consistency and flavor. They were light and crispy on the outside. I hope you try them and have success, too!

While I do measure some ingredients, others I just throw in by feel. I feel liberated when I throw in a little of this and a little of that! Eating healthy ingredients is more important than measuring precisely.

Go ahead and experiment and let me know how they come out!

Best Pancakes Ever! Gluten- free and Dairy-free!

1/2 cup buckwheat flour

1/2 cup almond meal

1/2 cup cashew milk

2 eggs


2 bananas, mashed*

Pumpkin seeds


Pomegranate Seeds

Frozen organic blueberries

Coconut oil (for skillet)

Raspberries – garnish at the end with these!

Pure Maple Syrup (organic, or course) – optional.

I like to add a few dollops of Organic Cashewgurt. I buy it at Jimbo’s, my local health food store and know it is also available at Whole Foods.

What to do:

  1. Combine all ingredients in one bowl, up to the bananas. Note: Unripe bananas are best. as the starch feeds the good bacteria in your gut!
  2. Mix with a whisk.
  3. Add the nuts, seeds, and fruit.
  4. Add coconut oil to a hot skillet
  5. Drop pancakes onto skillet.
  6. Flip when they seem to hold their shape and start to bubble up.


  1. I find smaller pancakes hold their shape better. While I don’t measure the batter precisely, I add about 1/3 cup of batter for each pancake.
  2. Store leftovers in the fridge. I put them in a stainless steel or glass container and we heat them up in a flat toaster oven during the week.
  3. Double the recipe and freeze leftovers individually.

I will let you in a family secret – I make 2 batches of pancakes – one for my daughter, who loves chocolate chip pancakes, and another for me, who likes nut flours and nut milk and berries and nuts.

I gotta tell you – now my daughter is asking for “my” pancakes! The healthier kind! What a win!



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