It’s back to school time! Maybe your little one is just starting school, you have kids headed back to school, or the family is getting back to a regular routine after those long summer days. Breakfast is the most important meal of the day, and this month’s gluten free recipe features buckwheat pancakes; a nutritious breakfast perfect for a busy school day or a lazy Sunday morning.
Buckwheat is an ancient grain believed to have been used as early as 6000 BC in Southeast Asia. Today, buckwheat is a versatile grain and since it does not contain gluten, it is suitable for celiacs. While many believe buckwheat to be a cereal grain, it is technically a fruit seed closely related to rhubarb. It is a complete protein, high in dietary fiber, and is an excellent source of magnesium as well as antioxidants.
Cooking With Buckwheat
Buckwheat flour can be used in place of whole wheat flour, but keep in mind your baked goods will be a darker color. You can also buy the groats (also known as kasha) which is the whole seed and can be cooked as you would any other grain. For baking, it is best to buy the groats and grind them in a food processor or blender to make flour. Making your own buckwheat flour is best for baking and sweet recipes, as in these buckwheat pancakes. The flour from ground groats is much lighter in both texture and color, and will produce a sweeter flavor than commercially available buckwheat flours. This is also what should be used when a recipe calls for white buckwheat flour.
The BEST Buckwheat Pancakes
This is an adaptation of a recipe by Marjorie Hurt Jones, RN author of The Allergy Self Help Cookbook, a great resource for allergy free recipes. It has been tested and tried by Mum Mum’s own dietitian – it’s also kid approved!
1.5 cups buckwheat flour (from ground groats)
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1.5 cups almond milk, goat’s milk, cashew milk or water (we’ve tested all variations, and all work just fine with varied consistency of the finished pancake)
3 tablespoons vegetable oil
1-2 teaspoons pure maple syrup (optional)
Whisk all ingredients together, just until combined. Do not beat or over mix. Heat a skillet with butter or oil to prevent sticking, and drop large teaspoonfuls of batter onto the griddle. Cook until tops are bubbly and edges are brown. Turn and cook until light brown. For optional extras, try adding ½ teaspoon of cinnamon or 1/3 cup of chocolate chips to add a little zing. Top with pure maple syrup, berries, or a banana and enjoy!
To save time, you can make a large batch of pancakes and put keep them in the freezer. When needed, you can microwave or reheat the pancakes on low heat skillet.