A superstar nutrient food, buckwheat is high in fiber as well as each of the eight essential amino acids (the term “essential” refers to compounds our bodies cannot make and must be obtained through diet). And when you consider that buckwheat is also rich in omega-3 fatty acids, B vitamins, phosphorus, potassium, iron, and calcium, well, could there be a better way to start your day? But there’s one last thing: Buckwheat HAS NO GLUTEN and is not a cereal grain so is fine for people who have developed gluten or grain sensitivities and allergies.
Actually, buckwheat is not a grain at all. Buckwheat comes from a plant in the sunflower family. Recent studies credit buckwheat with the ability to stabilize blood sugar in diabetics and to encourage the growth of probiotics—or friendly bacteria—in the digestive tract, crowding out the unhealthy and toxin-producing bacteria resulting from consumption of processed food, medicines or other stressors.
1 Cup buckwheat flour
1 Cup unsweetened coconut milk (or plain living yogurt if from grass fed cows and you can have dairy)
1 tsp baking soda
¾ tsp salt
1Tbs olive oil
1. Preheat a griddle over medium heat. Your griddle is hot enough only if a drop of water sizzles immediately on contact.
2. Mix all ingredients until moist.
3. Pour batter onto griddle and cook over medium heat a minute or so until bubbles appear throughout the pancakes.
4. Flip pancakes and cook one minute longer (and no more). Both sides should be visibly golden brown even though the batter was dark. If the pancakes are getting too dark, turn down the heat just slightly.
Serve topped with real Maple syrup, butter, fresh fruit…
Coconut: omit half cup of buckwheat flour and substitute 1/3 cup coconut flour.
Almond: omit half a cup of buckwheat flour and substitute 1/2 cup almond flour or meal–this makes a much lighter pancake for those who think buckwheat is too strong.