I love buckwheat. I always forget about it, but recently it came back into my life and now I can’t let it go. It has a nutty, very earthy flavor that tastes so… real. Maybe that doesn’t quite make sense, but the earthiness just makes it so substantial. The crunch of buckwheat groats (recipes to come!) is incredibly satisfying and this pancake recipe made with buckwheat flour has such a simple, natural taste.
So what is the deal with buckwheat? Paleo peeps shun it BUT it’s technically not a grain. Buckwheat is a seed of a flower. So, it’s a seed. Not a grain. Certainly paleo (in my book), although most paleo eaters shun it due to it’s high carbohydrate content and lower nutritional value. HELLO CARBS! If you’re vegan, you probably ain’t scared of them. And if you’re high carb vegan, you’re about to praise Jesus for these pancakes. But 1 serving of buckwheat contains 6 grams of protein, as well. This recipe has 1 cup of buckwheat flour, so if you eat the whole batch (which isn’t hard to do, trust me) that is 24 grams of protein! Even if you just eat half the batch, that is 12 grams of plant based protein. Sorry, I wasn’t aware that carbs and protein were BAD for you.
A few notes about the recipe:
This is a recipe for the most basic pancakes you can get your hands on. This allows you to flavor and top them with whatever your little heart desires. They are not sweet, allowing you to go for a more savory dish if you please. You can add more liquid for a thinner batter and create more of a crepe which can easily be made savory by stuffing it with whatever saltiness you love (you can leave out the maple syrup to really get that affect).
If you use the original recipe and want a sweeter flavor, just add a little more maple syrup to the batter. OR just douse them in maple syrup post-cooking. That’s what I do. Or add fruit and little maple syrup on top. And they are perfect! I’m not a fan of overly sweet pancakes (or breakfast foods in general, for that matter). I’m trying to fuel my body for the day, not put myself in a sugar coma for the next 12 hours. But, that is what I love so much about these pancakes! Not super sweet and so earthy I feel fueled and healthy after consuming them.
Simple, Basic Buckwheat Pancakes
Makes about 8 medium sized pancakes
1 cup buckwheat flour (or fresh ground buckwheat groats=buckwheat flour)
1 tsp. cinnamon
1/2 tsp. baking soda*
1 tsp. vanilla extract
1 tbs. maple syrup
1/4 cup applesauce
3/4 cup non-dairy milk or water*
*I am at altitude (over 7,000 feet) so you may need to up the baking soda to 1 tsp. and decrease liquid to 1/2 cup if you are lower. Start with 1/2 cup of liquid and if the batter is too thick add the remaining 1/4 cup.
Mix all dry ingredients in a bowl. Add wet, and whisk to combine.
Heat frying pan over medium heat with a small amount of oil of choice to keep pancakes from sticking (coconut oil works great or the spray can of olive oil).
Drop about two tablespoons of batter into pan and allow to spread. Cook until bubbles begin to form around edges (or edges begin to harden) and then flip. Cook about 2 minutes per side.
As the pan heats up during the cooking process, you may need to decrease your heat to medium-low so that future pancakes don’t burn.
I like to top mine with almond butter, fruit, and maple syrup.