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I've got a lot of pancake recipes on Joyous Health and in my cookbooks because we eat pancakes or waffles every single weekend and I like to change things up. I love gathering around our harvest table with a brunch feast of pancakes, bacon, good tunes and all my favourite people, it brings me so much joy.
These pancakes are made with buckwheat flour and brown rice flour. I like to mix different types of gluten-free flours for good texture and great flavour. Buckwheat flour has a distinct taste so if you're not used to it, then definitely add the almond extract. Also, not all buckwheat flour is created equally. I am not a fan of the dark grey buckwheat flour as it's very grainy and strong tasting. Look for light buckwheat flour, closer in colour to a whole wheat flour.
The flours I've used in my recipe are rich in B vitamins, minerals like magnesium and potassium and packed with fibre for blood sugar balance.
I used a generous amount of blueberries in these pancakes, wild blueberries that is! They are richer in antioxidants than cultivated blueberries. The skin in wild blueberries is thicker and richer in anthocyanins which are anti-inflammatory gems that support brain health. That being said, you can still use cultivated blueberries too!
This recipe is...
Here's the recipe!
Makes 18-20 medium size pancakes
*If the blueberries are still a little frozen, the batter will take much longer to cook and may remain wet.
Now I like to really load up my pancakes with toppings. These photos do not represent what my pancakes look like once I'm done with them! They are not photo worthy when I add everything but they are delicious. My favourite toppings are warmed berries, hemp hearts, dark maple syrup, coconut butter or almond butter and cinnamon.