Gingerbread Buckwheat Pancakes

Gluten free pancake mix often tends to be high in white flours that have little nutritional value, but there is no need to use them, especially not this holiday season. Pure and simple whole grain buckwheat flour is a superstar ingredient when it comes to pancakes, and these fluffy and nutritious gluten free Gingerbread Buckwheat pancakes are basically the Holidays on a plate! Serve them with creamy Yogurt Drizzle gently sweetened with natural maple syrup, (one of my secrets for cutting down on the amount of syrup my kids eat with their pancakes!) and you will have the whole family running to the table on Christmas morning.

What you need:

For the Pancakes:

1 cup buckwheat flour

½ teaspoon baking soda

1 tsp baking powder

Pinch sea salt

¾ teaspoon cinnamon

¾ teaspoon dried ground ginger

1/8 teaspoon ground cloves

1 tablespoon molasses

1 tablespoon maple syrup

½ cup dairy or non-diary milk

1 egg

1 pouch Love Child Organics Sweet Potato, Carrot, Apple,  Blueberry Super Blend Puree (or ½ cup applesauce or sweet potato puree)

Super Blends Healthy Lunchbox Snacks


For the Yogurt Drizzle:

1 cup plain yogurt

3 tablespoons maple syrup

¼ teaspoon cinnamon


½ cup pomegranate arils for garnish (optional)

Coconut oil for frying


What to do:

Combine all the dry ingredients for the pancakes in a large bowl. Mix together well and set aside.

In a medium size bowl combine the egg, milk, puree, molasses, 1 tablespoon of the maple syrup and the molasses. Whisk together well.

Pour the wet ingredients into the dry and combine well. Set aside for about 5 minutes until bubbles start to appear in the batter.

Meanwhile make the Yogurt Drizzle by combining the yogurt, 3 tablespoons of maple syrup and the ¼ teaspoon of cinnamon.

To cook the pancakes, heat a heavy frying pan to medium heat and melt a small amount of coconut oil in the pan. Ladle ¼ cup size portions of the pancake batter into the pan leaving room between the pancakes. Cook over medium low to medium heat until bubbles form in the top of the pancakes (this shows they are almost cooked through.) Be careful not to put the heat too high because these pancakes tend to burn easily. Flip and cook for about 1 more minute on the second side.

Serve the pancakes drizzled with the yogurt and sprinkled with pomegranate arils. Children may also like to eat their pancakes cut into strips, with the yogurt served alongside as a dip.

Fun Tip: To make this recipe extra special for your children, make holiday shaped pancakes by spooning the batter into a squirt bottle (an empty ketchup bottle works perfectly) and squeezing the batter into the desired shape in the frying pan. Just imagine a Christmas tree shaped gingerbread pancake decorated with dots of drizzle and pomegranate arils! The ultimate festive (and pretty) pancake!

With LOVE,