These pancakes are a staple in our home; we make a double batch and freeze them, then pop them in the toaster for 3-4 minutes and they’re lovely and crispy-warm again. We came across the recipe in the May/June 2016 edition of Superfood magazine but it’s originally from the book Blooming Delicious by Sophie Wright. They’re great with nut butter or honey, maple syrup, lightly stewed fruit… I’ve slightly adapted the recipe by removing the cinnamon, as it sends my histamine levels shooting up, but Sophie includes 2 tsp ground cinnamon. I also use coconut oil in the pancakes as well as for frying as it’s a great source of energy for the brain.
For 8-9 pancakes
- 225g buckwheat flour*
- 2 tsp baking powder*
- 2 eggs
- 225ml almond milk*
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- Coconut oil for frying
*We buy organic gluten free buckwheat flour from BuyWholeFoods.com.
*We make our own baking powder using 1 part aluminium-free bicarbonate of soda (baking soda) with 2 parts cream of tartar and keep it in an airtight jar.
*We buy Plenish milks – just pure organic ingredients with no stabilisers/gums. Just give them a good shake before using – they’re great.
Sift the buckwheat flour, baking powder and cinnamon, if using, into a medium bowl. Make a well in the middle and crack in the two eggs. Lightly beat the eggs with a hand whisk and gradually start to incorporate the flour mixture until it becomes a paste. Gradually pour in the milk and continue to incorporate the flour until eventually all of the milk has been added and all of the flour has been incorporated and it’s a nice thick, smooth pancake mixture with no lumps. Melt the coconut oil or butter and whisk into the mixture along with the maple syrup. Leave to rest for a few minutes.
Melt 1 tsp coconut oil in a pan that is large enough to take 2-3 pancakes. When the oil is hot (but don’t let it get to smoking point) put 3 half-ladles of batter into the frying pan and leave to cook on a low to medium heat. Bubbles will appear as the pancakes start to rise – they are ready to turn over when they’re not really runny on top anymore. The batter is really forgiving so if you turn them a bit too soon then just scoop up any stray mixture. Cook until they are golden brown on both sides. Remove to a plate, add a tsp more coconut oil and cook the next batch.
Original recipe by Sophie Wright from her book Blooming Delicious (Published by Vermilion, 2016, ISBN 9781785040009)
How do they help to reduce inflammation?
These pancakes are made with buckwheat flour, which is a great alternative to wheat flour that contains gluten. Buckwheat is a slow release carbohydrate, which doesn’t spike insulin levels, helps to lower LDL (‘bad’) cholesterol but increases HDL (‘good’) cholesterol and is an antioxidant.
They are also made with coconut oil, which is high in inflammation-lowering antioxidants.
Want to learn more about the amazing health benefits of buckwheat?
Read this article by Dr Josh Axe: Buckwheat Nutrition: Is This Gluten-Free ‘Grain’ Good for You?