cooking time: 15 minutes
OK, I know, I know, buckwheat pancake doesn’t sounds like the first thing your kids would like to have right now… or ever. But they don’t need to know, it can totally be our secret (and I promise you, it will be so delicious they will be busy eating and won’t even ask).
First of all, let me give you some few fun facts about buckwheat and why your family should try this:
Buckwheat is a highly nutritious whole grain that many people consider to be a superfood! Among its health benefits, buckwheat may improve heart health, promote weight loss, and help manage diabetes. It’s gluten free and one cup of cooked buckwheat provides 6 grams of protein and all nine of the essential amino acids. Buckwheat is also high in fiber and other essential nutrients. In particular, it’s a good source of the eight B vitamins, copper and zinc.
FUN, ha?
So now that I have convinced you to try it, let’s dive into this easy recipe.
Ingredients:
- 1 cup of buckwheat flour (or, make your own flour!)
- 1 cup of your favorite plant milk, I use homemade almond milk
- 2 spoons of vegetable oil (organic coconut oil goes really well here)
- ½ tsp of baking soda
- ½ tsp of baking powder
- ½ tbsp lemon or lime juice
- 2 tbsp of maple syrup or date honey
- 1 tbsp of smooth almond butter
- a pinch of salt
Instructions:
- In a large bowl, mix the wet ingredients- milk, coconut oil, lemon juice, almond butter and maple syrup and beat until smooth
- Add the buckwheat flour, salt, baking soda and baking powder and mix until combined
- Heat a lightly oiled pan over medium-high heat. Pour or scoop the batter into the skillet (or use these tricks to create the perfect pancake shapes) and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side (30 seconds to a minute).
- Serve with organic maple syrup or this amazing vegan nut spread & ENJOY!
