Buckwheat Pancakes with Pecans & Raisins (GF)
Is it the weekend yet? Or a Monday morning on which you happen to have a little bit more time to sip your coffee and read your books? Great! How about some yummy pancakes that are nutty, sweet and naturally glutenfree? Buckwheat is a great alternative to regular wheat flour or other grains. These pancakes won’t make you feel heavy after your meal, because they are light and rich in nutrients, complex carbs and protein. Do I have more great news? Of course, because they happen to be super delicious too! Any pitfalls? Nope. Use your favourite toppings aka cocoa nibs, maple syrup, fresh fruits, yoghurt, granola, cinnamon, peanut butter or whatever else comes to your mind. Unleash your morning creativity, people, I know it’s there!
buckwheat minus the wheat
Despite its misleading name, buckwheat is not a wheat. The edible portion comes from a plant that is related to sorrel and rhubarb – isn’t that surprising? Buckwheat is naturally glutenfree and therefore safe to consume for those who suffer from celiac disease or gluten sensitivity. These little groats are packed with nutritional goodies such as trace minerals (magnesium, manganese and copper), B vitamins (B6, pantothenic acid, folate, thiamin and niacin) as well as nutritional fiber. The carbohydrates we receive from buckwheat are complex, which means that you stay full for longer and that your blood sugar levels won’t spike, leaving you without energy and craving sugar. By soaking pseudo-grains such as buckwheat, amaranth and quinoa before consuming them, we reduce the anti-nutrient content; anti-nutrients are compounds found in plants that reduce our ability to absorb essential nutrients. Let’s get all excited about these health benefits and bake some goddamn pancakes!
Prep Time: 5 min
Baking Time: 15 min
Total Time: 20 min
For this recipe you will need:
1 cup buckwheat flour
½ cup almond flour
1 cup plant-based milk (I used oat)
1 tbsp maple syrup
½ tsp cinnamon
1 tsp baking soda
⅓ cup pecans, chopped
⅓ cup raisins
coconut oil for the pan
yoghurt of choice
- In a bowl, combine the buckwheat flour, almond flour, cinnamon and baking soda. Add in the eggs, maple syrup and plant-based milk and stir until all ingredients come together as a smooth batter. Mix in the pecans and raisins.
- In a large frying pan, heat 1 teaspoon of coconut oil on medium-high. Once the oil is hot, scoop 4-6 pancakes into the pan and bake until golden brown, around 2-3 minutes on each side.
- Serve the pancakes while still warm along with some maple syrup, fresh yoghurt, pecan nuts and some delicious buckwheat granola. Treat yourselves, folks, you deserve it! ♥