Let’s talk pancakes, specifically, buckwheat pancakes.
If your idea of the perfect morning involves warm, fluffy pancakes but you’ve been eyeing that sack of buckwheat flour with hesitation, I’m here to tell you: it’s time. Buckwheat pancakes deserve a permanent spot in your breakfast rotation—and not just because they’re delicious. They’re nutritious, ridiculously easy to whip up, and they bring a touch of earthy sophistication to your plate.
First, let’s clear the air: buckwheat is not wheat. It’s a seed (technically a pseudo-grain, if we’re getting geeky) that’s naturally gluten-free, packed with nutrients, and has a delightfully nutty flavor. So if you’re avoiding gluten, buckwheat pancakes are your new best friend. And even if you’re not, these pancakes are a must-try because, honestly, they’re just that good.
The Nutrient Breakdown
Buckwheat flour might look humble, but it’s secretly a nutritional overachiever. Here’s what you’re getting with each stack:
- Protein Power: Buckwheat contains all nine essential amino acids, making it a complete protein. Translation? These pancakes are satisfying and keep you full for hours.
- Fibre Rich: With about 3 grams of fiber per serving, buckwheat helps keep things moving along in your digestive system while also stabilizing blood sugar levels. No mid-morning energy crash here!
- Magnesium Magic: This mighty mineral supports heart health and helps relax your muscles and mind. Hello, zen breakfast vibes.
- Antioxidants Galore: Buckwheat is loaded with antioxidants like rutin, which has anti-inflammatory and heart-protective properties. Basically, it’s like a little health insurance policy on your plate.
But let’s be honest. We’re not exactly eating pancakes for the antioxidants (even though it’s a nice bonus). We’re eating pancakes because we want something fluffy, comforting, and downright delicious. Buckwheat pancakes deliver all that—and more.
The Taste Test
These aren’t your standard run of the mill pancakes. Buckwheat pancakes have a subtle, nutty flavor with just the right amount of earthiness. When paired with a drizzle of maple syrup or a dollop of yogurt and fresh fruit, they strike the perfect balance between hearty and indulgent. Think of them as pancakes with a personality—a little more grown-up, but still totally fun!
Easy as… Pancakes
One of the best things about buckwheat pancakes is how simple they are to make. If you’ve got a blender or mixing bowl, a whisk, and a frying pan, you’re halfway there. Here’s a my easy pancakes recipe to get you started:
Easy Pancakes (gluten free)
Equipment
- 1 Frying Pan
- 1 Blender
- 1 Glass Jug or Mixing Bowl (for resting the pancake batter)
Ingredients
Pancakes
Toppings
- 1 cup Blueberries (fresh or frozen)
- 1 sliced Banana
- 1 Tbs Honey or Maple Syrup (add more if you'd like them sweeter)
- 1/2 cup Yoghurt
Instructions
For Batter
- Turn oven onto warm and place baking dish/tray in.
- Turn frying pan onto warm.
- Place all wet ingredients (except oil) into blender, then add the dry ingredients and blend well.
- Optional step: Pour batter into glass jug or mixing bowl to rest for 20 minutes. I find the batter gets fluffier and cooks better when I do this. You could also prepare the batter the night before and store in the fridge overnight (I often do this.)
- Add 1 tablespoon of olive oil to pan. Once pan is warm enough, pour 3 palm sized pancakes in to cook on one side for 2-3 minutes, then flip for another 2 minutes. Once cooked place pancakes onto dish/tray in oven to keep warm.
- Repeat with the rest of the batter. It should make 10-12 pancakes in total.Bon Apetite beautiful!
