Fluffy Buckwheat Pancakes

It has been months since I have been able to grab some computer time and write a post. Not because I dont have time here and there, but because my computer died and I just can NOT blog from my phone no matter how “smart” it may be. Not gonna happen.

What do you know about buckwheat? If you’re anything like I was, you know virtually nothing about it. I had tasted it a couple times in my life but that was the extent of it.

Well, fast forward to September of last year, when I started the anti-candida diet. Buckwheat is one of 3 “allowed” grains on the ACD (along with amaranth and quinoa) because it is a very low glycemic index grain and contains a lot of fiber. It is also low in phytic acid and is gluten free!! So, I decided it was time to get introduced to the world of buckwheat.

I had never used buckwheat before starting the ACD, so it took some experimenting and trial and error before I was a fan. At first I found it to be too heavy and grainy and nutty.  However, after a lot of experimentation and tweaking, I created a buckwheat pancake recipe that even people *cough* my siblings *cough* who arent into buckwheat, have been impressed with and BONUS: it includes a bunch of other healthy additions too!

I figured I might as well share it here.


Fluffy & Moist Buckwheat Pancakes


Before starting I want to mention that I prefer to soak my buckwheat flour before using it. Phytic acid is an antinutrient found in grains and legumes which binds important minerals preventing your body from fully absorbing them. By soaking, sprouting, or souring my grain and flour. I produce phytase which negates the phytic acid, thus allowing the body to absorb more of the nutrients in tthe buckwheat. More info on soaking/sprouting here.
I choose to soak my flour overnight. Before bedtime I put the flour in a bowl and then add the almond milk to that (sometimes I use half almond milk and half water). I then add 1 tbs of lemon juice per cup of flour (so 3 in this case) and let it sit out overnight. The lemon helps to break down the acid. You can also use other things in your soaking bowl, but I had lemon on hand.

A huge benefit that I’ve noticed since soaking the flour, is that the pancakes are even lighter and less dense! Always a good thing!

 So all of that being said, here is the recipe:

  • 3 Cups Buckwheat Flour
  • 3-3.5 Cups Almond Milk (depends on what consistency you like)
  • 1 Large Banana (mash it up before adding)
  • 1 Tsp Baking Soda
  • 2 Lg Eggs
  • 1 Tsp Pink Sea Salt
  • 2 Heaping Tbs Almond Butter
  • 1/4 Cup Melted Coconut Oil
  • 2 Tbs Ground Flax SeedMix all ingredients in a large bowl by hand or with hand mixer until smooth. Heat skillet to medium heat and add a bit of coconut oil or butter to prevent sticking.Top with anything you want! We love almond butter, coconut oil, and maple syrup!

    *Makes 12-15 large pancakes*

    I like to play around with the recipe too – I often add in yogurt or applesauce or even some blueberries or nuts. Lots of options! Let me know if you try this recipe and what you think!


Making Coconut Flour

Since embarking on this mostly grain-free diet, I have done some experimenting with different types of flours. I made some almond flour a few weeks ago, and it worked well. I made some almond flour waffles and some very tasty almond bars.
Then one afternoon, I happened a recipe for these gorgeous looking cookies using both almond and coconut flour. I figured I would run to the store and buy some, but at $5.99/lb I thought I better figure out if I could make it instead!  Well, it turns out that its actually pretty easy to make coconut flour and along the way I got some pretty tasty coconut milk out of the deal.

I recently lost my phone. Sadly, the pictures of my coconut flour experiment were on that phone ::sniffle:: So, you will just have to imagine that I have posted, within this blog, some brilliantly composed photography that will make you all want to go and try to make your own coconut flour, ok? Its all about imagination, folks.

  • I began with 2 cups of unsweetened coconut flakes in a large bowl.
    To find unsweetened coconut you will likely have to go online or find a health food store like Whole Foods. Most grocery stores carry only the sweetened coconut flakes.
  • I used a 4:1 ratio of water and coconut.
    So, I poured 8 cups of water into the bowl with the coconut.
  • I allowed the coconut to soak in the water overnight.
    You don’t have to wait that long, but I wanted to give it extra time.
  • In the morning I strained out the water (which was now coconut milk), using my cheesecloth and wire rack.
    So if you want to make coconut milk, just follow the above steps. Super easy! I actually wasnt a huge fan of the taste and consistency of the coconut milk so I used it in baking/cooking rather than for drinking.
  •  After the water had been completely strained out, I spread the soaked coconut onto a baking tin and put it in the oven on 200 degrees F until it was completely dry.
    You could also use a dehydrator if you wanted to. 
  • Once it was dried out, I put it into my chopper (since I dont have a processor) and ground it as finely as possible.
     I tried using my coffee grinder as well but…I killed it in the process. ::moment of silence::
  • I had to grind the coconut in small batches since my chopper is small, but such is life.In the end I had some nice coconut flour and I made those cookies I mentioned above! They were very tasty.

    The truth is, I wish I had something that ground the flour a lot finer. The stuff I made was definitely useable but not as fine as I would have liked.  However, if you have a food processor or a high quality blender, you would probably get some great results.

So there you have it. Making coconut flour is actually a very easy endeavor and it saves a lot of money. If you are looking for a grain free alternative, or just a more delicate flavor in your baked goods, this is worth a shot.