Pumpkin Blueberry Pancakes

The King's Medicine Cabinet Dr. Axe

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Healthy Desserts &
Gluten Free Meals

12 comments so far - add yours!

  1. Mary Douglas says:

    I was wondering if you could make this recipe with either coconut flour or almond flour or a combo of both instead of the gluten free flour which is to high in carbohydrates for my husband to have.

    • Dr. Josh Axe says:

      Yes, you can just try adding coconut flour instead.

    • Susan from Scottsdale (GF Forever) says:

      Hello Mary,
      With all due respect Dr. Axe (I love your philosophy, mission and recipes), the standard gluten-free flour blends are NOT Paleo.
      Also, Mary, I would NOT use ALL coconut flour otherwise you will end up with hockey pucks (think lead plates). Coconut flour is way too dense/heavy to use alone (which is why it’s so high in fiber).
      I would suggest you do a combo of almond and coconut flour. I would do 3/4 cup almond meal and 1/4 cup coconut flour. You can also use cashew meal or hazelnut meal instead of almond meal (all high in protein) if you like. Bob’s Red Mill carries all of these ingredients. You can also find Almond Meal and Cashew Meal at Trader Joe’s and it’s much less expensive than Bob’s Red Mill but Bob’s Red Mill blanches their nuts so you don’t have the bitter skins in the nut meals.
      I can’t wait to make these either. I bet we can add any fresh fruit to the pancakes if blueberries are not in season. Or, you can use frozen berries, if you like. Happy Pancake Making! :-)

  2. Celine vazquez says:

    I will try this delicious pancakes look good I love your page thank for share

  3. Bama Blonde says:

    You also must remember that you can’t just sub flour of any kind for a pancake mix….It has salt and baking powder and/or baking soda at the very minimum, probably even sweetening of some kind as well. So that must be taken into account. To bake gluten free usually involves several other ingredients which allow these non-gluten flours to act similar to wheat flour, i.e. rising, tenderness, moistness, etc. There is a science behind this type of baking, even more involved than the science behind regular baking.

  4. Barbara Slegers-Hudson says:

    @Mary Douglas – have you tried making your own gluten-free flour combinations? My daughter has issues with the potato starch/flour in many of the gf mixes so we make our own…so many different flours out there with lower carb/higher protein ie quiona, millet, amaranth, chickpea (chickpea pancakes are a lovely savory pancake), sweet sorghum and teff. You have the issue of having pronounced flavors using all of one over marrying the combinations. And 2 other points, just as a general point about the appearance of the blueberry pancakes (YUM)…if you incorporate the berries (fresh or frozen) with a metal spoon, after dusting them with gf flour, there is less likelihood of them breaking and ‘coloring’ the batter ‘green’.

  5. Deborah Tukua, editor Journey to Natural Living says:

    With more bags of blueberries in the freezer than we know what to do with, I made your Blueberry Pumpkin pancakes for breakfast this morning. My teenage son said these were the best pancakes he had ever tasted. Hubby loved them too. I’ve made pumpkin pancakes before, but never thought of combining blueberries with pumpkin. Thanks for the delicious recipe.

  6. Roberta says:

    These are my hubby’s FAVORITE pancakes and we have been making them on the weekend for quite some time. I happen to catch a show a year or so ago with Dr. Axe where he made them as a guest. I would like an alternative to GF pancake mix so I think I will try Susan’s suggestion but still wondering if you need more egg if you use coconut flour.

  7. Heather says:

    How much pumpkin do you need? 1/2 of a can of what size? Thanks!

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