Buckwheat is just that perfect grain that is gluten-free and full of fibre and also a source of protein. And with maple syrup season on the way this is the perfect weekend breakfast. This is a recipe I’ve modified many times to get rid of the bad stuff – refined flour or sugar. It’s the goal I consistently aim for– refined-free. The buckwheat, spelt and flax or oatmeal add fiber, the eggs and milk ensure protein (although oat/almost milk or 1 mashed banana can be substituted).
It can be served with strawberries on the side, or blueberries can be cooked into it (although you have to add extra coconut oil after each pancake).
The recipe is as follows:
- 1 cup buckwheat flour
- 4-5 tbsp spelt flour
- 2-3 tsp flax seed
- 2-3 tsp quick oatmeal
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp maple syrup or honey
- 3 eggs, beaten
- 1 cup milk (or almond/oat) or 1 cup mashed banana
- 1 tsp vanilla
- blueberries or strawberries for serving
Heat a cast iron pan on medium-low and add 1 tbsp coconut oil. Mix dry ingredients. Add egg, milk, syrup, vanilla, beating well after each addition.
Once pan is heated well use a paper towel to rid the pan of excess oil. Scoop in pancake mix and heat until it bubbles. Blueberries can be added here just before it bubbles if desired, however more coconut oil may be needed. Flip and heat another 2-3 mins. Serve with yoghurt and berries or banana.