Lush Buckwheat Pancake
One thing I love most about the weekend is honoring the leisurely morning by cooking up a special breakfast that most of us don't have time to prepare or enjoy during the week. Pancakes are a classic american comfort food often times accompanied by copious amounts of syrup and made from grains with negligible nutritional value, but there so good. So how do we incorporate this timeless favorite and at the same time nourish our bodies? Simply upgrade the ingredients!
Buckwheat is a pseudo grain which is gluten free, has a wonderful nutty flavor, and as a plus has a healthy dose of your daily fiber needs (hey regularity!). You can find buckwheat flour nearly anywhere or buy the groats, toast in a pan, and pulse in your blender until it creates a fine flour. Swap out syrup for warm berry sauce, add a drizzle of nut butter and indulge your taste buds, without the sugar high and crash!
This recipe was tweaked from Cookie and Kate's blog to make them dairy-free as well for all those (like myself) who can't tolerate the white stuff. I haven't tried them by substituting flax for egg, but if you try let me know how it goes!!!
- 1 cup buckwheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup almond or coconut milk
- 1 large egg or (sub flax egg for vegan version)
- 1 tbsp melted coconut oil or avocado oil + 1 tbsp for pan
- 1 tsp of cinnamon
- In a large bowl, whisk together flour baking powder/soda, salt and cinnamon. Set aside
- In a seperate bowl combine nut milk, oil and egg and whisk. Once well blended add wet to dry ingredients and mix it up.
- Place a nonstick pan or cast iron skillet over medium flame and coat with coconut oil. When pan it preheat add about 1/4 cup of mix to the pan and cook for about two minutes on each side.
- Top with fresh blueberries, strawberries, mulberries almond butter or whatever strikes your fancy!