Ever have those rushed mornings where you end up not having time to eat breakfast at all? I had those days in the past and had to figure out quick breakfasts that were not only easy to make but heathy, satiating and tasted great.
First, what is buckwheat? It is a type of whole grain, but don’t let the name deceive you. Buckwheat is not a wheat at all, it’s actually a grain related to the rhubarb plant. You can eat them as groats in their hulled seed form cooking them like a porridge or adding them in soups and salads. They can also be milled into flour to make buckwheat noodles, pancakes or baked goods. Why do I love this whole grain so much? It’s a great wheat alternative especially because it’s gluten free. Being high in fibre and a complete protein having all the essential amino acids, this whole grain won’t spike up your blood sugar levels like regular white flour does. Buckwheat also naturally contains many vitamins and minerals like B vitamins, magnesium and iron. Want to incorporate more buckwheat in your diet? Try my easy go to recipe that I love to make and eat in the mornings for breakfast.
1/2 cup milk of choice
1 tsp apple cider vinegar
1 tsp vanilla
1 tbsp melted butter/oil
1/2 heaping cup Buckwheat flour
1/2 tsp baking soda
1 tsp baking powder
Makes 6-7 pancakes
1. Pour 1/2 cup milk of choice with 1 tsp of apple cider vinegar in your mixing bowl and set aside for 5 minutes to create a “buttermilk.”
2. Melt the butter in your frying pan
3. Crack in 1 egg and mix together with “buttermilk.”
4. Add in the vanilla and melted butter or oil, then mix together.
5. Slowly add in the buckwheat flour, 1/2 tsp baking soda and 1 tsp baking powder while stirring together. You may start to see tiny bubbles forming in the batter.
6. Cook on medium heat in a non-stick frying pan. It should take less than a minute before flipping over.
7. Enjoy with your choice of toppings like real maple syrup and butter.
I have made these pancakes so many times, I don’t use exact measurements anymore and found that they are so versatile especially with what you have on hand in your kitchen. For specific diet restriction reasons, you can choose the type of milk and fat to add, however I found that the egg is a must tying everything together. To get a tastier and fluffier spongy texture pancake, organic cow’s milk and grass fed butter are best to use in this recipe. Plant based milk or even water give more of a thinner pancake, but still leave a nutty and delicious taste. I like to use Bob Red Mill’s Buckwheat Flour, make sure to store it in an airtight container after opening the package. Long term exposure to air will lessen its nutty flavour.
Diana Angeles // Certified Holistic Nutritional Consultant™