Buckwheat Pancakes

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Stack of buckwheat pancakes

When Bill and I were in Colorado we would eat at a little breakfast place (which I tried so hard to find – but can’t now) – it was at this place we first tried buckwheat pancakes. Mostly because they ‘sounded’ healthy. Bill fell in love with them, and I have – for the past 20 years, been making them for him! I like them too – don’t get me wrong, but there’s a different taste to them.

They have a heartier taste. The spices and molasses in them give a nod to ginger bread. My kids grew up on these babies.

No wheat was harmed in the making of these pancakes!

Buckwheat is actually a seed, like quinoa and amaranth. It’s easy to put it in the grain category because of it’s name. There’s no gluten in buckwheat. Just a little information – I am not adverse to gluten – but there are some who are.

Buckwheat in the grinder

I grind my flours. I usually grind enough buckwheat to take me through a couple of weeks worth of pancakes. I make them pretty much every other day (Bill makes his smoothies on the off days, and Saturday is waffle day!).

dry ingredients

I’m sure at one point I started with a recipe, but I have no idea what it is. I generally throw the ingredients in by rote now.

add wet ingredients

I think I have an idea of the amounts that I’ll share with you, but feel free to tweek and change.

buckwheat pancake batter

Why even try it?

According to Buckwheat 101: Nutritional Facts

(https://www.healthline.com/nutrition/foods/buckwheat )

Buckwheat has become popular as a health food in many countries, due to its high amounts of minerals and various antioxidants. It has also been shown to provide health benefits, including improved blood sugar control.

The nutritional value of buckwheat is considerably higher than that of many other grains.

on the griddle

For us – it was just a healthy breakfast option that everyone seems to love.

Here’s my best guess at the recipe!

2C. flour

1/4 C brn sugar

just shy of 1 Tbls baking powder

1/2 Tbls Cinnamon

1 tsp sea salt

1/2 tsp ginger

1/4 tsp clove

(whisk all that together)

add 2 eggs

1/2 C oil

1/4 C molasses (Bill likes more!)

1 & 1/2 C milk (or your choice – we use almond)

whisk that in and ladle onto a hot griddle.

Flip when you see the bubbles.

So this is one of a few recipes I feel share worthy.

Let me know what you think! I’m always looking for ways to improve it.

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