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 my 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.
Note: This recipe can also be found in my Nourishing Meals cookbook on page 103.
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 pure maple syrup or this quick and easy Blueberry Syrup recipe. Enjoy!
More Buckwheat Recipes:
Vegan Buckwheat Cinnamon Rolls
Thin Buckwheat Pizza Crust
Carrot Raisin Buckwheat Muffins