I love this pancake recipe from Trisha who makes the fantastic healing balms that we sell. Buckwheat is naturally gluten free and makes such a great alternative to regular flour.
Despite the name, buckwheat isn’t actually related to wheat. It’s actually part of the same plant family as sorrel and rhubarb. As well as being naturally gluten free, buckwheat can help to support healthy blood sugar balance, cholesterol levels, and cardiovascular wellbeing.
Best of all, it brings a lovely nutty flavour that makes these pancakes especially tasty.
From Trisha ....
Buckwheat flour is a perfect alternative to regular wheat flour when making pancakes. I’ve always preferred them over “regular” as the wheat ones usually make me feel a little sick.
Buckwheat flour is gluten free and makes a denser and fluffier pancake. Perfect for soaking up lemon juice and maple syrup!
You can buy buckwheat flour from your local whole food store and from more enlightened supermarkets. Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel and rhubarb. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples.
Buckwheat pretty much has everything going for it. It’s gluten free, heavy with flavonoids, helps regulate/lower blood sugar levels, cholesterol levels and contributes to a healthy cardiovascular system. It’s certainly worth adding to your food basket. For recipe read the full post.
To make one large pancake for one person as pictured above you will need need: 1/3 cup buckwheat flour, 1 large egg, pinch salt, 1/3 tsp baking powder (I used here but it’s optional) and 1/3 cup liquid milk or water. Mix all together using a whisk and cook in a hot buttered frypan. Embellish with you favourite toppings.
Enjoy!
