Pumpkin Blueberry Pancakes

The King's Medicine Cabinet Dr. Axe

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Healthy Desserts &
Gluten Free Meals

3 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! :-)

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