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.

 

Buckwheat Pancakes
Print Recipe
Servings Prep Time
6-12 10 minutes
Cook Time
5 minutes
Servings Prep Time
6-12 10 minutes
Cook Time
5 minutes
Buckwheat Pancakes
Print Recipe
Servings Prep Time
6-12 10 minutes
Cook Time
5 minutes
Servings Prep Time
6-12 10 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. 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.
Recipe Notes

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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