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.)

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