This winter, Meghan had gymnastics on Saturdays. Tim started a tradition of making pancakes every Saturday morning before taking her to her class. Once I had to take wheat out of my diet, I was sad to have to miss out on the delicious breakfast.
Since then, I’ve been on a quest to make some gluten-free pancakes. Like a lot of gluten-free baked goods, the pancake recipes I came across were full of tons of different flours, starches, and gums. Ugh. No, thanks.
Then I discovered that buckwheat is not actually wheat at all. How did I not know that? I mean it has wheat in its name, I guess I just jumped to the natural conclusion.
It turns out buckwheat isn’t a grain at all. Huh? Yep. That’s right. It comes from the fruit of a flowering plant. The part that is ground into flour, the groat, is actually the seed of the fruit. Interesting, right? (source)
Buckwheat flour is super nutritious, giving us one of the best plant sources of protein, along with a good amount of fiber, calcium, copper, and magnesium. It’s been shown to help lower cholesterol and help keep blood sugars in check for those with diabetes. Sweet!
If you don’t have any buckwheat flour on hand, you really should go pick some up so you can make these this weekend. If you don’t already have a Pancake Saturday (or Sunday) tradition, this is a perfect time to start.
I was so impressed with how good these tasted and what a great texture they had with just one flour. That doesn’t happen often with gluten-free pancakes or baked goods. They are more dense than a pancake made with all-purpose white flour, but similar to a pancake made with whole wheat flour, and I actually prefer the flavor of buckwheat to wheat. These pancakes do have a cinnamon flavor, which I love, but if you don’t like that you can reduce the amount of cinnamon used.
I summered these up by topping them with roasted peaches and blueberries. Although these buckwheat pancakes are great with traditional maple syrup, if you have time I highly recommend the roasted peaches and blueberries. As much as I love cold, fresh fruit, when roasted, something magical happens.
This ends up being a delicious topping for the pancakes without any syrup or other toppings needed. The fruit juices make a delicious sauce that is a perfect compliment to the healthy buckwheat pancakes.Print
Have a great weekend!