Gluten-Free Blackberry Pancakes

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 pancakes


🥞 1 cup of gluten-free Pamela’s Pancake & Baking Mix

🥞 ¾ cup of water

🥞 1 egg or egg substitute

🥞 1 Tbsp of oil

🥞 2 Tbsp of Holy Crap Natural Superseed Blend (let soak for 10 minutes, see below in extra prep)

🥞 ½ cup of fresh or frozen blackberries

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.



▶︎ Mix the first 5 ingredients until there are no lumps.

▶︎ Then stir in the glorious blackberries.

▶︎ Pour a spoonful of batter onto a preheated, lightly oiled griddle (medium-low heat) or 175°F for an electric griddle.

▶︎ When the bubbles have burst on the pancake surface they are ready to flip. Cook for 1-2 more minutes or until light brown.

▶︎ Serve immediately… and get ready for a whole lot of compliments.

▶︎ Extra pancakes can be cooled, wrapped up and frozen. Mmmm, just as good as the first time around!