I’ve fallen madly in love with buckwheat. I just can’t get enough of this little fruit seed ( Yes, you saw that right, these little guys contain no wheat and is completely gluten free), its become my go to breakfast these days. All the things you can do with it is just endless, I’ve been on a breakfast food craze lately so I’ve only gone as far as breakfast food; I’ve made a pretty yummy chocolate buckwheat granola, raw buckwheat porridge, buckwheat porridge parfait, warm buckwheat and the yummiest buckwheat pancakes ever! Maybe soon I’ll venture out of my breakfast food comfort zone and start experimenting with buckwheat even more.
These pancakes are just something special its not your fluffy American pancake, but it also not your thin crepe, its in a whole class of its own with a denser consistency and a whole lot of flavour, that keeps you full and satisfied for ages, believe me! It even keeps me full and I’m in the stage of my pregnancy where I never feel full anymore, I’ve become a grazing animal that’s always looking for a quick nibble. I stacked mine sky high and layered it with fruit and coconut yogurt , it did fall over like a badly stacked pile of pancakes, but the taste did not fade with its downfall!
- Contains disease fighting antioxidants: Helps fight cancer and heart disease formation and helps protect against free radicals.
- Lowers cholesterol and Blood pressure levels: This has actually been a downfall for me as I’ve been suffering from low blood pressure in this pregnancy, but adding a little extra salt with my buckwheat helped prevent that problem.
- Filled with protein.
- High in Fibre and helps improve digestion.
- Filled with vitamins and nutrients : buckwheat is a great source of energy boosting b vitamins, manganese, magnesium, zinc, iron and folate.
STACKED BUCKWHEAT PANCAKES – 14 small pancakes
- 1 cup rinsed hulled buckwheat groats, covered in water and left to stand overnight.
- 1/2 cup water
- 1/2 cup non dairy milk
- 2 tbsp flax seeds
- 4 pitted dates
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 1 tbsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp oil
Once the buckwheat has soaked overnight, place in strainer and rinse clean, they might seem slimy, so just rinse them clean.
Place the strained and washed buckwheat in a bowl, add the milk, water, flax seeds dates, salt, baking powder, vinegar, vanilla, oil and cinnamon in the bowl. Use a hand blender to blend the mixture into a pancake batter. If it seems a bit thick add a little more milk.
Heat a pan over medium high heat. Pour batter about 2 tbsp at a time on to the pan. Wait until bubbles start to form and flip. Cook until golden brown. Continue until all the batter is used.
serve with coconut yogurt, syrup, fruit and coconut or anyway you like them. Enjoy!