I wake up every once in awhile with a super craving for pancakes. The problem with my pancake cravings is that it used to ruin my whole day. When I would make regular pancakes with white flour and sugar I would feel lethargic and mopey for the rest of the day. My stomach would feel bloated and I would get acidic (sometimes needing to take an antacid). My wife, Christine would eat the white flour pancakes and have what she called the “pancake effect” right away (I won’t go into detail). This was always a problem until I created this recipe for buckwheat pancakes. Buckwheat doesn’t effect either of us in a detrimental way. If you are going to eat pancakes, buckwheat is the way to go. This pancake is still fluffy and full of the flavor that comes the coconut cream, vanilla and maple syrup. Top these with your favorite toppings. You will find my suggestions below.
Why should I eat buckwheat?
Unlike many other flours, buckwheat is considered a low glycemic index food. It is much better for your blood sugar than a white or even wheat flour and helps to reduce unwanted blood sugar spikes.. Buckwheat flour is also loaded with fiber, protein and lots of anti-oxidants. It is a great vegetarian source of protein.
Don’t let the word buckwheat fool you….It’s gluten free!
Buckwheat is a silly name for something that isn’t wheat at all. Buckwheat is naturally gluten free.
Where do I get buckwheat flour?
Buckwheat flour is found in the bakery section of most supermarkets. I get organic buckwheat flour in bulk at our local co-op. Not only is it organic, but it also quite a bit less expensive because it is in bulk. You can also purchase on-line at Amazon, but it is seems to be quite a bit less expensive if you can find it in a store.
How do I store buckwheat flour?
If you are using it quickly, simply store in a cool, dark place. If you are going to only use it occasionally you should store it in the freezer (I put it in freezer bags or a mason jar). It should last up to 6 months in the freezer.
Ten Minutes of Prep and Breakfast is on its way.
Buckwheat pancakes are super easy to make. Mix dry ingredients. Whisk wet ingredients. Add dry ingredients to wet ingredients. Mix lightly and you are ready to go. I almost always use extra virgin olive oil when I make pancakes or crepes. You want to make sure that you cook the pancakes on a low enough heat so the olive oil doesn’t smoke. A medium heat is usually fine.
7 variations for buckwheat pancakes
- Add 1 peeled and sliced apple to the batter. Sprinkle with cinnamon.
- Top with your own blueberry syrup (heat 1 cup blueberries and 1/4 cup maple syrup on low heat until syrup becomes a rich purple color.)
- Add a sliced banana to the batter. Top with syrup and walnuts.
- Top with sliced peaches and creme fraiche.
- Add 1 cup blueberries to the batter.
- Top with bananas, chocolate chips and whipped cream.
- top with strawberry syrup (heat 1 cup sliced strawberries with 1/4 cup maple syrup on low heat until syrup is warm.
Buckwheat Pancakes
Ingredients
- 2/3 cup buckwheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup coconut cream
- 3/4 cup almond milk or whole milk
- 1 teaspoon vanilla
- 2 teaspoons maple syrup
- 4 teaspoons extra virgin olive oil
Topping:
- 1/2 cup full fat yogurt
- 1/4 cup maple syrup
Instructions
- Mix dry ingredients (buckwheat flour, baking powder, baking soda and salt) in a bowl with a fork.
- Whisk wet ingredients (egg, coconut cream, almond milk, vanilla and 2 teaspoons maple syrup) in another bowl.
- Add dry ingredients to wet ingredients. Mix with a spoon (don’t overmix).
- Fry pancakes in a skillet with olive oil (2 teaspoons per round of pancakes.) Flip once bubbles appear throughout pancake.
- Top with a dab of yogurt and a Tablespoon of maple syrup.
Nutrition
More Mediterranean Breakfasts:
Although Buckwheat pancakes are not traditionally Mediterranean they do follow the guidelines of the Mediterranean Diet.
Check out our Mediterranean Breakfasts Page.
Here are some of our favorite traditional Mediterranean Breakfasts:
About the Author: Bill Bradley, R.D.
These were great! I was a little skeptical because as a pancake lover, buckwheat sounds flat. But this might be my new forever recipe. The coconut cream adds a little richness, I just topped them with a tiny bit of maple syrup.
I was hesitant to make these for great that my children wouldn’t like them and I’d end up having to make a second breakfast. They devoured them. Even my picky eater said she liked them better than regular pancakes. Definitely making these again.
Thanks Heidi! -Bill