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Buckwheat Pancakes

Buckwheat Pancakes

If you are still here and don’t follow my Facebook page, then you may have been wondering where I’ve been for the past few months. 


My husband and I are, of course, over the moon!! I am currently 17 weeks, nearly halfway there already! I started a separate blog called On the Nest to document my pregnancy. I don’t update it as often as I would like, but be sure to head over and subscribe if you are interested in what a whole food, natural pregnancy looks like.



   A quick recipe for you!



These buckwheat pancakes are so good! They taste a bit like gingerbread, and I think would be amazing with a hefty pinch of pumpkin spice seasoning. I love them because they are quick, fantastically healthy, and make an awesome toddler breakfast. 
I’m still on the fence about wheat, so I really like that these contain only buckwheat flour, which is technically an herb. One cup of buckwheat flour has a whopping 23 grams of protein, 17 grams of fiber, and 98% of your daily value for magnesium. Add to that substantial amounts of iron, B-6 and potassium, and you have a veritable superfood that you can feel great about feeding to your growing children. 
I warn you, however, that buckwheat has a slight green hue. This is enhanced by the addition of blueberries. So if you have a picky eater, they may initially be wary of these. But swiped with a good amount of pastured butter and doused with a hefty splash of mineral-rich maple syrup, you would be hard-pressed to find anyone sticking their nose up at these. 


Buckwheat Pancakes


2 cups buckwheat flour
2 tablespoons ground flax seed
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
¾ cup plain whole milk yogurt
1 ¼ cups whole milk
2 tablespoons real maple syrup or honey
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
2 tablespoons coconut oil or melted butter

Set a large skillet over medium heat. We’re letting it get hot while we mix up the batter.

In a large bowl, combine all the dry ingredients. Whisk well.

In a medium bowl, combine the wet ingredients.

Pour the wet into the dry and combine thoroughly. As this recipe is gluten-free, there is no need to worry about over-mixing!

If desired, fold in a cup or two of berries. I used 1 ½ cups frozen wild Maine blueberries.

Melt a pat of butter in the preheated pan and spread it around. I use a large cookie scoop to pour the batter, which is about ¼ cup, but feel free to make whatever size pancake you desire.

Cook for a few minutes, or until the edges just begin to look dry, then flip and cook for a few minutes more. You can place cooked pancakes on a cookie sheet in a 200 degree oven to keep them warm. (But be sure not to forget about them, as they will dry out fairly quickly.)