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Here’s a way to get your pancake fix without the gluten...while adding extra protein, omega-3 and omega-6, and fibre. Start with Pamela’s Pancake and Baking Mix – a wheat-free and gluten-free mix, available at most grocery stores.

"These gluten-free fibre-rich pancakes leave you feeling light and energized, with an extra boost of antioxidants from the berries! Top with pure maple syrup for a nutrient-dense sweet treat," -Erika Weissenborn B.Sc. FNH, CHN

Servings: 7

Extra Prep

To make the Natural Superseed Blend gel simply place 1 Tbsp of the Natural Superseed Blend and 1 cup of water in a glass jar. Shake well and let sit for 10 minutes or so to thicken up. Here’s a tip...keep this mixture in the fridge to add as a gluten-free thickener to sauces, pancake and muffin recipes. Natural Superseed Blend gel will keep in the fridge for about 10 days.


  • 1 cup of wheat-free and gluten-free Pamela’s Pancake and Baking Mix
  • ¾ cup of water
  • 1 egg or egg substitute
  • 1 Tbsp of oil
  • 2 Tbsp of Holy Crap Natural Superseed Blend gel (see below)
  • ½ cup of fresh or frozen blackberries (my favourite part)


  1. Mix the first 5 ingredients until there are no lumps.
  2. Then stir in the glorious blackberries.
  3. Pour a spoonful of batter onto a preheated, lightly oiled griddle (medium-low heat) or 175°F for an electric griddle.
  4. When the bubbles have burst on the pancake surface they are ready to flip. Cook for 1-2 more minutes or until light brown. 
  5. Serve immediately… and get ready for a whole lot of compliments.
  6. Extra pancakes can be cooled, wrapped up and frozen. Mmmm, just as good as the first time around!

NUTRITION FACTS: PER 1 serving (3-4 small pancakes). Calories (360) Total Fat (12 g) including Omega-3 (430 mg) and Omega-6 (360 mg) Total Carbohydrates (60 g) Dietary Fibre (3 g) Protein (7 g) Provides 13% of your daily vitamin C and 9% of your daily vitamin A needs.