Gluten Free Pancakes

This recipe, by Howard Selig of Valley Flaxflour Ltd., was featured as part of the Get Your Hands on Local launch at the New Minas Sobeys in February 2020. These delicious, hearty pancakes are a nutritious meal for breakfast or supper, adding fibre and flavour to your plate. Add frozen wild blueberries for an extra antioxidant kick!

Ingredients – Pancakes

1/2 cup Valley Kitchen Pancake Mix
1/2 tsp Cinnamon
2 tbsp Local unsweetened apple sauce
1 Large egg
1/3 cup Milk or water
2 tbsp Frozen local wild blueberries
2 tbsp Local maple syrup to taste oil for the pan or griddle


Yield: 2 pancakes

  1. In a bowl, mix the Valley Kitchen Pancake & Cookie Mix with the cinnamon, apple sauce, egg, and milk. Stir to combine. Stir in the frozen blueberries. Add a little extra water, if necessary, to keep the batter thin enough to spread when scooped onto the griddle.
  2. Lightly spray the griddle or frying pan with oil.
  3. Ladle the batter onto the hot griddle or frying pan.
  4. Flip when the edges of the pancake start to appear set. Finish cooking.
  5. Serve with your favourite local pure maple syrup.

Enjoy with yogurt, and fresh fruit. A dollop of whipped cream is a decadent add-on.

Local Source Guide:

Valley Kitchen Pancake & Cookie Mix: Available at Sobeys and independent retailers across the province including Noggins Corner Farm Markets and Masstown Market.

Maple syrup:

Nova Scotia wild blueberries:

Recipe provided by: Howard Selig, Valley Flaxflour Ltd.

This recipe was featured at the Get Your Hands on Local launch

For more of our Taste of Nova Scotia events, news and recipes delivered directly to your inbox, subscribe to our Taste of Nova Scotia emails.

Leave a Reply