Purple Power Plum Pancakes | Swirls and Spice

Purple Power Plum Pancakes

The season for gathering up bundles of stone fruit to enjoy is here.  Peaches and plums are fruits I love to incorporate when the price per pound (or kilo) reflects their abundance.  For us it’s also the end of the summer break, and the race to outfit four kids for school is on.  Those lazy days of late mornings are being traded in for 7:00 a.m. bus departures.

Getting them ready for school requires so much adulting energy that I would like to hand out ribbons to all my stressed out fellow parents. There should also be a medal ceremony for the devoted teachers who faithfully give their all year after year.

Purple Power Plum Pancakes | Swirls and Spice

In lieu of awards for everyone, I offer these remarkable purple pancakes. Kids and parents, as well as teachers and staff deserve to start their day with a satisfying breakfast that will power them through the tasks of the day.

Since my family members are not early risers, making stacks of pancakes ahead of time is what works best for us during the week.  I have never bought frozen pancakes because it is so easy to make them with a mix.  For this recipe I used a gluten free pancake mix as a base for batter, adding in some nutrient-rich buckwheat flour and a scoop of quick oats to lend sweetness and texture.

Purple Power Plum Pancakes | Swirls and Spice

Plums too soft and juicy to pack in lunches were blended into the batter to add flavor and color.  Fluffy, sweet multi-grain pancakes were the happy result.  Plus I had the satisfaction of not wasting some of our favorite stone fruits.

We’ll be very sorry when plum season ends, but canned plums (or frozen blueberries) are what I can use when fruit prices spike later in the autumn season.  And we’ll be craving these distinctive pancakes often in the months ahead.  The plums, oats, and buckwheat are a winning medley.

Purple Power Plum Pancakes {Gluten Free}

  • Servings: 12 pancakes
  • Print


  • 1 cup gluten free pancake mix or baking mix
  • 1/2 cup buckwheat flour
  • 1/2 cup gluten-free* quick oats
  • 1 + 1/2 teaspooon baking powder
  • 1/4 teaspoon sea salt
  • 1/8 to 1/4 teaspoon ground cinnamon, optional
  • 1 + 1/4 cup almond milk
  • 2 large plums, pitted and pureed or mashed (or 3/4 cup blueberry puree)
  • 2 large eggs, lightly beaten
  • 1/4 cup melted coconut oil or butter
  • maple syrup and/or fresh fruit for topping

*I use regular quick oats because we do not follow a gluten-free diet and are okay with traces of gluten.


  1. Whisk together first six dry ingredients.  In a separate bowl, blend together eggs, almond milk, oil or butter, and fruit puree.  Combine wet and dry mixtures and stir until no dry lumps remain.
  2. Preheat a heavy skillet over medium heat.  Lightly grease with oil or butter.  Pour about 1/3 cup of batter to form each pancake.  When the edges are cooked and the bottom is medium golden brown, flip each pancake to cook the other side.  When cooked through, transfer to a platter and cover to keep warm.
  3. Serve pancakes warm with syrup and fruit or other desired toppings.

Purple Power Plum Pancakes | Swirls and Spice | #glutenfree #dairyfree


13 thoughts on “Purple Power Plum Pancakes

  1. Would love to have some with you and see the grandkids enjoy them. Do they eat them on the run to the bus stop at times? Hugs and lots of love. Mom

  2. We love pancakes and lately have enjoyed trying different versions. Had a plum tree once and enjoyed it until a fungus killed it. I have not used plums because as you said they need to be just right for eating fresh. However, make your pancakes and that’s a good way to use the softer ones!

    1. I would love to plant a plum tree some day. With six of us, there’d be no trouble with surplus fruit. 🌳 The soft ones also taste great in smoothies! I shared a photo of one yesterday on Instagram.

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