Very Berry Buckwheat Pancakes
Honestly, who doesn’t love to wake up to a pile of hot, fluffy pancakes? But, really, all that white flour, especially when covered with mounds of butter and imitation maple syrup is not exactly the Breakfast of Champions. This is where buckwheat pancakes can come in handy. It can offer you a guilt-free way to enjoy pancakes once again for a weekend treat, knowing that you’re doing your body a favor by starting your day with a nutritious breakfast packed with protein, iron, lots of B vitamins, and the eight essential amino acids.
Contrary to popular belief (and its misleading name), buckwheat is not a wheat at all. In fact, it is a fruit seed, related to rhubarb and sorrel, which means that it’s entirely gluten-free. The Russians have used buckwheat for centuries in their blinis, and the French in the Brittany region would not think of making savory crepes without it. Even people in Nepal, Japan, Belgium and the Ukraine have buckwheat as a staple in their diet, so get with the times, get on board, and try this if you haven’t already!
Ok, let’s be honest. What’s the main problem encountered when trying to make pancakes healthier and more “whole grain”? They can get heavy like a rock, and it ruins the whole pancake vibe. If you’ve experienced that problem, we have a trick with separating the egg white that will fix all of your issues, and give you fluffy, nutritious pancakes in no time.
Your new problem? Everyone in your house eating them faster than you can make them!
- 1 cup of buckwheat flour
- ¼ tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. sea salt
- 1 tbsp honey or maple syrup
- 1¼ cup milk of choice (cow, goat, almond, rice, soy)
- 1 tablespoon oil (macadamia nut oil works well with buckwheat)
- 1 egg (separated)
- 1 ½ cup fresh berries (strawberry, blueberry, raspberry, or a mix of all)
- Oil for pan
- In a medium-sized bowl, whisk together your buckwheat flour, baking soda, baking powder and salt.
- In a separate small bowl, combine the egg yolk, sweetener, and oil to the milk, and whisk well.
- Pour the liquid into the dry mix. Thoroughly combine all ingredients. If the mixture seems too heavy or thick for your liking, feel free to add more milk or even some water. Ideally, it should drip slowly but easily from a spoon. Add your berries.
- For best results, use an electric hand whisk to whisk up your egg white until it is just set and relatively solid. You will then gently fold egg white in to the pancake mix just until it combines – no more! If you over-mix you’ll lose the wonderful fluffiness of the pancakes.
- Heat up your pan, and evenly add oil to your pan. Pour in the desired amount of batter (some people like big pancakes, and kids often like a platter of tiny ones). Cook over medium heat until holes bubble up in the top of the pancake. Flip, and cook for a few seconds more. Remove and keep warm either in oven until you are ready to eat.
- Repeat with remaining mix.
- Top with extra berries, maple syrup, crushed almonds, anything you like. Enjoy!