Light And Fluffy Buckwheat Pancakes
You really don’t need to be on any particular food plan to give these pancakes a try.
They are nutritious and delicious and buckwheat is a great alternative to flour. It’s naturally gluten free as it’s not actually related to wheat at all, and the nutritional value of buckwheat is higher than many other grains.
It also scores low to medium on the glycemic index, which measures how quickly a food raises blood sugar after a meal, so it shouldn’t cause unhealthy spikes in blood sugar levels.
I also find that buckwheat keeps me feeling full much longer than oats or other ancient grains flours.
It’s a good time is what I’m saying!
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Ingredients
1.5 Cups Buckwheat Flour
2 tsp Baking Powder *If you’re on the elimination diet make sure you get cornstarch free BP.
1 tsp Cinnamon
Pinch of Salt
2 TBSP Ground Chia Seeds *Pop them in a high powered blender for like 5 seconds on MAX speed, or use a clean coffee grinder.
1/4 Cup Hot Water
1 Cup Mashed Ripe Bananas (about 3).
1.5 Cup Dairy Free Milk. Cashew, almond, coconut, hemp, oat… whatever you got!
Coconut oil for cast iron frying pan.
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Instructions
Mix Buckwheat flour, baking powder, cinnamon, and salt together and set aside.
Mix chia seeds and hot water together in a medium bowl with a fork or whisk until a eggish like pudding is created. You don’t want lumps so don’t be lazy. Whisk it! Whisk it real good!
(Ugh, I’m sorry, I can’t help myself).
Add the mashed bananas and mix together, then mix in the milk.
Add the dry ingredients to the wet ingredients and fold until a pancake like batter has come to life. If the batter is a bit too thick, add in a TBSP of liquid at a time until proper pancake consistency has been created. I find buckwheat flour a little all over the map with it’s moisture absorption requirements.
I should say, you can use this to make waffles as well! Leave the batter a little less runny than pancake batter and heat that waffle iron up!
Heat oil in a large cast iron frying pan (or CLEAN nonstick pan of your choice) on med heat (you might need to turn it down a smidgen). Once pan has come to temperature spoon pancake batter into pan. I use a salad serving spoon as it’s a bit bigger than a tablespoon but not massive. I don’t like HUGE pancakes, but you do you!
Flip pancakes once tiny bubble holes start to form around the edges of your pancakes and cook for another minute or so.
Keep your pan well oiled as you go.
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Final Thoughts
I served these with some quickly stewed blueberries and a splash of pure maple syrup. They’re also delicious with sliced bananas, toasted walnuts, and maple syrup. Or whatever you like on your pancakes!
My kids love them with almond butter and my sugar free chia seed jam! Like a sandwich.
Feel free to add in any nuts or seeds or blueberries or whatever you like! Jazz them up, take a picture and tag me on social media. I would love to hear how you made them your own!
Thanks for being here with me,
Gwen
