Despite its name, buckwheat is not a member of the wheat family at all but a gluten-free seed-like grain. It is high in vitamins and minerals and when soaked, as in this recipe, makes a delicious and nutritious pancake. Buckwheat has a lovely nutty flavor and makes these pancakes not only hearty and filling, but much more interesting than run-of-the-mill white flour pancakes. The soaking process helps to break down the grains, making the pancakes softer and the grain more digestible.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Milk Kefir Starter Kit
Milk Kefir Starter Kit
$52.99
Designed for beginners, this kefir starting kit contains our Milk Kefir Grains plus 3 tried-and-true culturing supplies to make it easy to get started making milk kefir at home. Just add milk!
Packaging and Equipment in the kit may appear different than pictured.
Ingredients:
- 1 1/2 cups buckwheat flour
- 1 1/4 cups cultured buttermilk or milk kefir
- 2 eggs, lightly beaten
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. vanilla extract
- coconut oil or butter for frying
Instructions:
- Mix buckwheat flour and buttermilk or kefir until flour is well moistened. Cover and soak at room temperature for 12-24 hours.
- In the morning, preheat pan over medium-low heat.
- While pan is heating, mix all other ingredients into buckwheat flour mixture. At this point it may be very bubbly, like a sourdough starter. Stir it down a bit, just to take a little air out of the batter.
- Add coconut oil or butter to preheated pan.
- Ladle 3 Tbsp. batter into pan for each pancake. Cook 3-5 minutes or until bubbles pop and the top dries out just a bit. Flip and cook for 2 minutes more on the other side, or until nicely browned.
Serve with plenty of butter and your choice of sweetener.
