If you have been following our blog for a while you'll know we are big fans of buckwheat. I buy the raw groats and then grind them myself in the dry container of my Vita-Mix. Raw Buckwheat Groats are soft and can also be easily ground in a coffee grinder if you don't happen to have a Vita-Mix. The resulting flour is very mild, creating tender, flavorful pancakes or baked goods. The buckwheat flour you find in the stores is made from roasted buckwheat groats, creating a very strong flavor, which most people don't like. Another thing about raw buckwheat is that it has its own binding power. You'll notice as you mix the batter together it becomes rather "stringy" much like a gluten flour. For this reason, it doesn't require any gums, although pancakes never do.
Buckwheat is not a grain, but rather a seed. It actually has compounds in it that help regulate blood sugar. For this reason it is a great flour to use if you are diabetic.
One of our children's favorite breakfast recipes is the Buckwheat Pancake recipe in our first book, The Whole Life Nutrition Cookbook. A few months ago I began adding Hazelnut Meal to the batter to add extra protein and flavor (for this pregnant mama). I never measure, because if the first pancake doesn't turn out quite right you can easily adjust the batter. I finally nailed down the recipe to share with you, just in time for Mother's Day!
Gluten-Free Buckwheat Hazelnut Pancakes
I like to serve these healthy pancakes with warm Blueberry Syrup. Making your own syrup primarily from fruit cuts back on maple syrup intake and cost (pure maple syrup is expensive!). I think we harvested close to 150 pounds of organic blueberries last summer so we still have ample supply in our freezer. You could make this syrup with strawberries also, if they are in season for you now. I use Bob's Red Mill Hazelnut Meal but you could try grinding your own raw hazelnuts to a very fine meal if desired. I usually grind at least 3 cups of raw buckwheat groats at a time and then store the extra flour in a glass jar in my pantry. Use any milk you prefer in the batter. For this batch I used 1 cup water and 1 cup unsweetened hemp milk. Serve pancakes with a green smoothie for a balanced breakfast.
1 3/4 cups freshly ground buckwheat flour
1 1/2 cups hazelnut meal
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
2 cups milk (dairy or non-dairy)
2 large organic eggs
2 to 3 tablespoons maple syrup
2 to 3 tablespoons melted butter or coconut oil
butter or coconut oil for cooking
Begin by heating a heavy-bottomed 10-inch stainless steel skillet over medium heat. For cooking pancakes it is really important to let the pan heat on the stove for about 5 minutes before using it. This way your pancakes won't stick. I usually melt the coconut oil or butter in the heating pan at this point.
Whisk together the dry ingredients in a medium-sized mixing bowl. Add the wet ingredients and whisk together again.
If you melted your coconut oil or butter in the pan you should still have a little oil on the bottom for cooking, if not add about a teaspoon now.
Use a 1/2-cup measure to pour batter into pan. Cook for 30 to 60 seconds on each side. Adjust temperature if needed. I usually cook mine just under medium heat. Add a little coconut oil or butter in between pancakes and continue to cook until batter is gone.
Serve with Grade B maple syrup or this quick and easy Blueberry Syrup recipe. Enjoy!
If you live in the Bellingham area, I noticed yesterday while I was grocery shopping that Terra Organica on Cornwall now carries Bob's Red Mill Hazelnut flour. I've been buying it in bulk from Azurestandard.com to save on cost.
More Buckwheat Recipes:
Vegan Buckwheat Cinnamon Rolls
Thin Buckwheat Pizza Crust
Carrot Raisin Buckwheat Muffins