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BUCKWHEAT PANCAKES

by in Recipes October 5, 2020

These Gluten Free, Dairy Free, Wheat Free, Vegan Pancakes make a delicious breakfast with a drizzle of Maple Syrup and some mixed berries.  These are more of a crepe type pancake than an “American” style one.  The mixture keeps really well in the fridge and I used it three days in a row and it was perfect.  It does thicken up quite a bit in the fridge though, so you do have to add some more milk of choice to thin it out on the second and subsequent days.  If you did not want to do this, you could make thicker more “American” style pancakes for a change.

 

Buckwheat is gluten free so ideal for those who are unable to eat gluten.  It is a good source of Manganese, Copper, Magnesium and Dietary Fibre.  It is also an excellent source of the flavonoid  Quercetin.  Quercetin is an important anti oxidant, protecting your cells from the harmful effects of free radicals.

 

A bit of science !!!   Free radicals are molecules that contain unpaired electrons.  They are a natural by product of biochemical reactions in the body and are happening all the time.  Electrons like to be in pairs, so these single electrons travel through the body looking for other elections they can pair up with.  This pairing can then cause damage to the cells they pair up with.  Anti oxidants are molecules which combat free radicals and stop the reaction before damage to the bodies cells occur.

 

Eating whole foods and making sure you “eat the rainbow” of colored vegetables and fruits is an excellent way to ensure you are supplying your body with lots of anti oxidants!

 

  • 200 g Buckwheat flour
  • 500 mls Almond Milk  (I use the Innocent brand as I find it tastes good and does not have a lot of additives which some alternative milks do!). You will need extra if keeping batter for a few days.
  • 1/2 Banana
  • 1 teaspoon Baking Powder
  • 2 tablespoons Tahini (good source of Calcium)
  • 1/2 teaspoon Cinnamon

 

Blend all the above ingredients together in a blender (I use a nutribullet).

 

Heat up a non stick pan, and put a very small amount of olive oil on the pan.  I use a piece of paper towel to spread it around and wipe off any excess.

 

Pour in your pancake batter and move the pan around to spread it around nice and thinly.

 

Cook until bubbles appear and pop over the surface of the pancake.

 

Turn the pancake and cook the other side.

 

I serve these with mixed berries and a dash of Maple Syrup, but you could serve them with so many things, it is up to your imagination.

 

 

 

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