Category: flourless

Buckwheat Pancakes – Gluten Free!

I’d like to introduce to you a humble little superfood that may already be hiding in your pantry. It’s a little seed that is often mistaken as a grain, and goes by a few different names. Soba. Kasha. Groats. Yes, as you may have already guessed, I’m talking about buckwheat.

I call it a superfood, as it’s got quite an impressive nutritional profile. Low glycemic, high in protein, rich in amino acids, naturally gluten-free, this little seed is super versatile and can easily be prepared in many different ways. With a slightly nutty flavour that is enhanced when roasted, you can grind it into a flour and incorporate it into your desserts. You can sprinkle the raw groats over ice cream for a delicious little crunch. You can enjoy buckwheat in smoothies, as a breakfast cereal, as noodles (known as soba), or, my personal favourite, as a stack of delicious pancakes. Even Oprah praises buckwheat for it’s unique health-promoting properties. 
Buckwheat is the new quinoa. 
(People just don’t know it yet.)

I now present to you easy-peasy flourless buckwheat pancakes, made with few ingredients and a whole lot of love. I served them with a scoop of chai-chia pudding for an added protein and flavour boost, and garnished with some fieldberries for a little pop of colour. I used coconut oil in the pan (a little goes a long way), which added a touch of extra sweetness. All in all, these babies were absolutely delish, and the two of us ate every last bite!

Gluten-Free, Flourless, High Protein
Buckwheat Pancakes
an original recipe by allison sklar

Ingredients
3/4 cup buckwheat groats
1/4 tsp baking powder
pinch fine sea salt
1 egg
3/4 cup buttermilk
1 tsp vanilla extract
1 tbsp agave or real maple syrup
1 tbsp coconut oil

Method
In a high powered blender, food processor, or coffee grinder, grind groats into a fine flour.
Mix flour with baking powder & salt. Whisk in buttermilk, syrup & egg. Mixture will be bubbly!

Heat oil over medium heat in large frying pan.

Scoop about 2 tbsp of batter at a time into the pan, more or less depending on the size of the pancakes that you prefer. Flip when pancake starts to bubble – these cook quickly, so do not leave them unattended! You may have to lower the heat to med-low after a couple of batches.

Serve with fruit, maple syrup & chia pudding.

Find my chia pudding recipe here!

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