buttermilk pancakes + blueberry sauce

i have fond memories of pancakes.  growing up my dad would usually make them on saturday or sunday mornings.  sometimes we would add blueberries, or bananas, or if we were super lucky we would be allowed to add chocolate chips.  as my brother and i got older my dad taught us how to make pancakes: how to cook them evenly, how flip them without getting the uncooked batter all over the place. and lastly he taught us that adding butter instead of oil makes pancakes even that much tastier.  the little tips that he gave us along the way have stayed with me to this day.  i don’t think i’ll ever be able to make pancakes without thinking of him.


this pancake recipe is technically gluten free, and dairy free.  it’s not quite vegan because it contains eggs, but i suppose you can swap the eggs for flaxseed or chia seeds.  similarly, you can use any flour you have on hand, just make sure that whatever flour you’re using equals 1 cup.  the vegan buttermilk can be swapped for dairy buttermilk.  the coconut oil can be substituted with butter.  and the agave can be replaced with sugar or honey. the 3 flours used here are a great trio.  the oat flour makes for a nutty, almost toasted tasting pancake.  the almond flour provides a subtle sweetness. and the buckwheat flour brings its own distinct flavor, along with a slightly grain(y) texture.  the whisked egg whites provide the gluten-less pancakes with some extra fluff that they otherwise wouldn’t have had.

the blueberry sauce is just an added bonus as far as i’m concerned.  it’s like having inside out blueberry pancakes.  easy breezy to make, and really delicious.  i encourage you to give it a go.


makes about 2 dozen pancakes

1/2 cup oat flour

1/4 cup almond flour

1/4 cup buckwheat flour

1/2 teaspoon fine grain sea salt

1 teaspoon baking soda

1/2 teaspoon baking powder

2 eggs (room temp.), separated

2 tablespoons agave nectar

1 tablespoon coconut oil, melted and cooled. plus more for cooking

1 cup vegan buttermilk

1/4 teaspoon vanilla extract


« blueberry sauce »

(adapted from How To Cook Everything by Mark Bittman)

1 cup blueberries

1 1/2 teaspoons cornstarch or arrowroot powder

1/4 cup water

2 tablespoons agave nectar

fresh squeezed lemon juice

in a large bowl, sift the flours, salt, baking soda, and baking powder.  set aside

in a medium bowl combine the egg yolks, agave nectar, coconut oil, buttermilk, and vanilla extract.  mix the wet ingredients into the dry until just combined – don’t over-mix, you want the mixture to be clumpy

(this is a good time to get your skillet pre heated. turn heat to medium low-medium, depending on your stove.)

using a hand mixer (or a whisk), whisk the egg whites until they hold a stiff peak.  gently fold the egg whites into the pancake batter until combined

melt about 1/2 teaspoon of coconut oil into your skillet (this of course depends on the size of your pan, if large add more, if small add less).  spoon about 2 tablespoons of batter into the pan for each pancake – work in batches.  you want these to cook relatively slow, i would say about 2-4 minutes on each side

keep pancakes warm in the oven or toaster oven set at 200°

combine the blueberries, cornstarch, water, and agave in a small saucepan.  turn the heat to medium-low.  cook, stirring until the liquid gets thick and blueberries get soft, about 10 minutes.  taste, add lemon juice to your liking

you may need to thin the sauce a bit – if so, add water a spoonful at a time until you have the desired consistency.  add more agave if needed

spoon the sauce over the pancakes. serve and enjoy