Hardy little buckwheat pancakes are a fantastic start to the day. Buckwheat, a gluten free grain, has a rich, nutty and slightly bitter flavor which melds beautifully with a little fruit, syrup and spice. Serve with fresh fruit and a few nuts.
- 1 cup buckwheat flour
- 1 egg, beaten
- 2 Tbsp butter plus extra to butter skillet
- 1 cup milk of choice soy, almond, dairy...your choice
- 1 tsp baking powder
- 2 Tbsp organic cane sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- berries
- organic maple syrup
- In a small pan, melt butter. In large bowl, combine buckwheat flour, baking powder, sugar, salt, cinnamon and nutmeg. Add in egg, milk and butter and beat well. Preheat skillet until hot. Skillet is ready when small drops of water sizzle and disappear. Lightly grease skillet. Pour 1/4 cup batter for each pancake onto skillet. Cook 1-2 minutes, on each side, turning each pancake as the edges bubble and are cooked. Pancakes should be golden brown. Serve with fresh fruit or cooked fruit and syrup.
Health Highlights: Buckwheat is high in potassium and bio-flavinoid called ruten, which helps keep you from bruising easily. High in phosphorus, vitamin E, calcium, vitamin B's. It cleanses and strengthens the intestines, improves the appetite and treats chronic diarrhea and high blood pressure
Energetics: Alkalizing, neutral and sweet in nature. Avoid in cases of wind (allergies, tremors, ticks, Parkinson's disease, convulsions and epilepsy and rashes) and high blood pressure.
Primary season: Winter
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