This buckwheat pancake recipe can be a delicious variation on an all grain pancake!
Did you know that buckwheat isn’t actually a grain? It’s ground from a small seed, and related to rhubarb, but has wheat-like characteristics! (source) Which makes it even that much better considering the large number of people who can not tolerate gluten.
Buckwheat is so high in antioxidants that the nutritious benefits might outweigh some fruits and vegetables! Buckwheat is also high in magnesium and high in fiber!
In order to incorporate some of this wholesome food into our diet, I got a small bag of buckwheat flour from the health food store bulk section. It was just a little over a dollar. I Found a recipe for pancakes that included buckwheat and mixed some up. They were EXTREMELY delicious. It reminded me of a bed and breakfast I stayed at when I would travel for work. My kids devoured them.
To make pancakes healthier, we always add fruit in the batter, on top of the pancake, or make a syrup out of fruit. We also love to add yogurt to the top of our pancakes. My kids haven’t been completely sold on pure maple syrup, but they do like fruit and yogurt.
You can substitute buckwheat for flour in many baked goods. Start by using 7/8ths cup buckwheat to replace 1 cup of flour. If you use 100% buckwheat, you won’t get your baked goods to rise properly, so I would avoid a 100% substitution. For these pancakes, we wanted to use both buckwheat flour and regular flour. You can find it in the baking aisle by other specialty flours.
- 1 cup flour, whole wheat
- 1 cup buckwheat
- 1 tablespoon sugar
- 2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 large egg
- 1 cup milk
- 2 tablespoon coconut oil
- Mix the dry ingredients together in one bowl. Mix the egg, milk, and melted coconut oil into another. Slowly stir the two together.
- Pour pancake batter onto a hot griddle. Cook on both sides until cooked through.
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