Weekend Breakfast | Blueberry & Coconut Buckwheat Pancakes

I've been off gluten for over a month now so it was time to reintroduce to see how my body reacted. I've always loved pancakes so trying out Bob's Red Mill buckwheat pancake mix was an easy choice. I substituted the dairy and oil to make these a little healthier and added in blueberries and toasted coconut for flavor and texture. I loved the outcome. Fluffy, naturally sweetened, hearty and flavorful pancakes - I cannot wait until next Saturday morning!

Blueberry & Coconut Buckwheat Pancakes

  • 1 cup Bob's Red Mill Buckwheat Pancake & Waffle whole grain mix
  • 1 brown egg
  • 3/4 cup of rice milk
  • 1/3 cup unsweetened shredded coconut
  • 1/3 cup fresh or frozen blueberries
  • 2 tbsp coconut oil


Combine whole grain mix, egg and rice milk until smooth. Heat coconut oil on medium in a cast iron griddle, rotating to coat the entire surface. Using a large spoon or ladle, pour batter onto griddle in your desired pancake shape or size. Quickly arrange blueberries on each pancake, then sprinkle with coconut. Once bubbles begin to appear in the pancake batter, flip and allow the blueberries and coconut to toast. Serve alone or with a high grade maple syrup.