Usually, the pancakes we know and love contain a lot of butter, white flour, and maple syrup and are more a dessert than a nourishing breakfast. It is high in calories but low in nutrients. Why not try a healthier version of it? More fiber, protein, nutrients and less sugar, yet delicious. You definitely have to get used to the buckwheat flour taste though. Especially kids might not like it in the beginning.
The recipe itself is super easy and versatile. You can top it with bananas, apples, pears, berries, almond butter, coconut shreds, roasted nuts, hemp seeds, goji berries, bee pollen, Greek yogurt, maple syrup, honey, poppy seeds, lemon or orange zest, dates, NO RULES!
Buckwheat is not a cereal grain but a fruit seed. It is gluten-free and incredibly nutritious. It is a good source of magnesium and a good source of manganese, phosphorus, pantothenic acid, fiber and protein. The protein in buckwheat is a high-quality protein, meaning it contains all essential amino acids our body needs.
Rutin and quercetin are the two main flavonoids in buckwheat, which function as antioxidants. Consequently, diets that contain buckwheat are shown to lower cholesterol levels and high blood pressure and further fight cardiovascular diseases
70g buckwheat flour
80ml milk of your choice
6 dates, chopped
2 Tbsp.shredded coconut
1 Tsp baking powder
1 Tsp cinnamon
1 Pinch of salt
coconut oil for frying
Combine dry ingredients in a bowl
Combine wet ingredients
Mix both together, whisk batter until thick and smooth
Melt coconut oil in pan over medium heat
Spoon the batter into the pan
Cook for 1-2 minutes until small bubbles form on the surface of the pancakes and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
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