Buckwheat Pancakes with Berries
I love buckwheat and use it often. It is a great choice of complex carbohydrates, especially for kids. It’s not a grain, has nothing to do with wheat and is actually a seed from a flowering plant related to sorrel and rhubarb. It is naturally gluten free. It’s preparation and cooking is similar to grains: it needs to be soaked or ‘activated’ in an acidic medium such as yogurt overnight to neutralise phytic acid and make all the nutrients in it (of which there are plenty) bio-available (see my previous post for more on this topic).
These delicious pancakes are a staple in our house as they are just so easy to prepare and delicious served with berries. Do give buckwheat a go and you will be amazed by it’s yummy nutty and earthy taste and you won’t believe that you’ve been living without it!
Buckwheat usually is available as raw seeds- for cooking like a porridge- or flour, which is great in pancake dishes like these. Look for it in your regular health food shops or specialist delis.
I soak my buckwheat flour in raw milk home-made kefir (you can learn how to make that and lots of other pro-biotic foods at the upcoming Pro-biotic foods workshops).
Alternatively, you can use full fat organic yogurt or for non dairy option, use filtered water with 2 tbsp. lemon juice instead of kefir/yogurt (not as creamy, but still good). I find that even my lactose intolerant son easily digests this bit of dairy as it is fermented and cooked.
yummy buckwheat pancakes
Ingredients:
-1 cup buckwheat flour
-1 cup kefir/yogurt
-1 mashed ripe banana
-1 egg
-1 cup mixed organic berries
-a stick of butter for cooking
How to:
The night before: in a bowl mix the buckwheat flour with kefir/yogurt until a dough forms. Cover with a muslin cloth or clean kitchen towel and leave on BENCHTOP overnight (NOT in fridge).
In the morning, melt butter on medium heat on a frying pan. Whilst butter is melting, add 1 egg and 1 mashed banana to the buckwheat dough. Mix well, it will be more runny now, like regular pancake batter.
Cook pancakes on frying pan 1-2 mins per side (as per regular pancakes). Whist they are cooking, cook the berries with a bit of butter in a separate pot on low heat, until they are soft. Serve on pancakes and enjoy!
Makes about 10 pancakes.
Have you tried buckwheat grains or flour?
Share
