The BEST Buckwheat Pancakes

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This recipe took me a few tries to get right, but now it's become a family staple. They are gluten free, and grain free (depending on your school-of-thought...buckwheat is technically a "grass" but it reacts more like the grain family, so can be debatable where it actually lands among health practitioners). And I like the fact that it uses whole buckwheat groats instead of buckwheat flour as it offers a lighter flavor than buckwheat typically has and ensures freshness (many pre-ground flours can have a tendency to go rancid quickly).

The buckwheat groats are soaked in an acidic medium for 12-24 hours before the pancakes are made, allowing the grain to sprout and sour ever so slightly. This process makes them much more digestible, reducing phytic acid which can inhibit nutrient absorption.

Buckwheat is a wonderful food as it is a rich source of protein, fiber and antioxidants. It is known to improve cardiovascular health due to its effect on circulation, and also at drawing excess water from the body - making it an ideal pregnancy food (think: swelling and varicose veins)!

Recipe

  • 2 Cups Whole Buckwheat Groats
  • 2 Cups Whole Milk Kefir - Plain (Yogurt or Buttermilk will work too)
  • 2 Eggs
  • 2 Tbsp Melted Butter or Coconut Oil
  • 1/2 tsp. Sea Salt
  • 1 tsp. Baking Soda
  • 1 tsp. Vanilla Extract
  • 1 tsp. Ground Cinnamon

Blend the buckwheat and the kefir in a medium-sized bowl and cover with a tea-towel. Let the mixture sit on your counter top for 12-24 hours (the pancakes will be fluffier the longer you let the groats soak).

After the buckwheat has finished soaking, pour the mixture into a high-speed blender or food processor and blend until all lumps are gone. Add in the remaining ingredients and puree until smooth. Add milk, if needed, to thin the batter.

Fry the pancakes in Coconut Oil (our favorite!) or butter, lard or tallo.

*These pancakes won't hold together well with blueberries or other additions- so I recommend adding your favorite pancake flavor on top of the plain pancakes.

We love ours topped with pure maple syrup with grass fed butter or fresh berries with yogurt.

Because the batter isn't sweetened, these cakes can also be used for open-faced sandwiches likepulled pork and sour cream - the options are endless!

This batch makes about 20 small pancakes, and they work great in the freezer as a quick breakfast for a later date. Just warm through and serve!

From my kitchen to yours,