Buckwheat has quite a misleading name. It’s not wheat or even a grain. It’s actually derived from a seed which makes it naturally gluten free and full of protein. The groat itself is a complete balance of macronutrients, turn it into a stack of pancakes and you’ve got yourself and amazing breakfast! Buckwheat does have a particularly strong, slightly nutty taste and dark colour. But once you get on that superfood grind you’ll use buckwheat flour in all kinds of concoctions.
Serves 1 person (4 small pancakes)
- 1/3 cup buckwheat flour
- 1/3 cup almond milk
- 1/2 a ripe banana, mashed
- 1/2 tsp baking powder
Mix the buckwheat flour and baking powder in a bowl. Add the remaining ingredients until you reach a smooth consistency that is not too liquidy. Heat a non-stick pan and add a touch of coconut oil if desired. Place about 3 tablespoons of batter for each pancake and cook on low heat for about two minutes until the top starts to bubble and flip the pancake. Repeat with the remaining batter.
Stack up your pancakes and top with deliciousness. I used a little yogurt, tahini and pomegranate seeds but the options are endless! A scoop of natural peanut butter, chia seeds, chocolate chips, raspberries heated up in the microwave and mashed, slice banana, shredded coconut etc.