I woke up yesterday with a craving for pancakes. With many foods I crave, they’re not the healthiest, but I am determined to health-up as many of those recipes as possible!
Buckwheat isn’t a wheat! It’s a fruit seed that is related to rhubarb and sorrel making it a great substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat is a very good source of manganese and a good source of magnesium, copper, and dietary fiber. Buckwheat contains two flavonoids with significant health-promoting actions: rutin and quercitin. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.
Consider replacing some of the wheat in your recipes for Buckwheat flour! You won’t know the difference, and your body will thank you.
So, I had some buckwheat and old fashioned, gluten free oats that I tried out an experimental recipe! They turned out pretty good. They taste healthy so your kids may not love them right away, but the flavor is rich, hearty, and filling! These are Gluten Free and Vegan! A great way to start your day!
Buckwheat & Oat Pancakes
(makes about 12-15 pancakes, depending on how large you like them)
1 Cup Almond Milk (or any non-dairy milk)
1 Tbs. Apple Cider Vinegar
1 tsp. Vanilla (organic)
1 Cup Old Fashioned Oats (Bob’s Mill makes a Gluten Free one), ground into flour
1 Cup Buckwheat, ground into flour
2 tsps. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Salt
3 Tbs. Agave
1/2 Cup Oats
Coconut oil for pan
In a glass measuring cup add the almond milk and apple cider vinegar. All these to curdle for about 3-5 minutes.
Mix all dry ingredients. We made the flours in our VitaMix during this time. You can use a food processor or purchase them in flour form.
Add the 1/2 cup rolled oats to the mixture for texture. Add ins: walnuts, blueberries, dark chocolate chips!
In a large sauté pan, heat some coconut oil. Fry the pancakes up!
Top with healthy Grade B maple syrup or fresh organic berries or bananas.