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.

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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!

 

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