Although commonly thought of as a grain buckwheat is actually a seed. In culinary terms though, buckwheat has an earthy flavour and is cooked and prepared in the same manner as other whole grains, making it a perfect gluten free stand-in for other grains.
Buckwheat is prized for its super nutrition and versatility and is an excellent source of protein and amino acids. It has excellent protective health benefits for the cardiovascular system, helping to reduce cholesterol and as well as stabilise and maintain healthy blood sugar levels. Chia seeds, alongside blueberries, add a high dose of antioxidants to this dish as well as potassium, calcium, protein and omega 3.
This pancake recipe is gluten free and dairy free.
Makes 8 pancakes
- 1 cup organic wholegrain buckwheat flour
- 1 tsp baking powder
- 4 tbsp maple syrup (or 2 tbsp sugar)
- 1/2 tsp salt
- 1 egg, beaten
- 1 cup milk (rice, almond or your own preferred)
- 2 tbsp melted organic coconut butter, and extra for frying
- punnet of fresh blueberries
- honey (or extra maple syrup) to serve
- chia seeds to garnish
- organic natural yogurt (or a dairy free option)
In a large bowl combine buckwheat flour, baking powder and salt.
In a separate bowl combine egg, milk, maple syrup and coconut butter and beat well.
Add the wet ingredients into the flour mixture and, once combined, gently fold in 1/2 punnet blueberries. This will make quite a thick batter.
Heat a non stick pan with a little coconut oil and drop in about 3 tablespoons of batter for each pancake. Cook on a low heat to ensure the mixture cooks through. Cook for approx 2 mins and then turn the pancake over gently and cook for a further 2 minutes or until the pancake is browning and cooked through.
To serve, slice a banana and top with organic yogurt and the remainder of the fresh blueberries. Pour over a drizzle of honey or maple syrup and garnish with chia seeds.
Alternatively top with seasonal fruits or spiced compote. Garnish with nuts and/or seeds.