Inspired by the original recipe from Arrowhead Mills
I didn’t know buckwheat wasn’t a type of wheat or even a type of grass. It is a plant close to rhubarb that has complex carbohydrates and is considered a pseudocereal. It has white flowers that bees feed on for nectar and are an excellent source of vitamins, minerals, antioxidants, live enzymes, propolis, amino acids, and polyphenols that are all good for us in certain amounts. Its hulled kernels are called groats. I honestly wanted to collect all healthy flours out there but my husband told me not to be a hoarder so I stopped collecting. We haven’t bought buckwheat until today and we love it! Like the coconut tree, the entire plant is useful. It is also what is being used to make gluten-free flour. Buckwheat honey is rare to find and can be expensive because it is predominantly grown in the Northern United States. In fact, it was first planted along the Hudson River when Dutch colonists brought it here in the United States. It was famous back in the 60’s but nowadays its just gaining back its popularity due to this ongoing trend of healthy eating. Buckwheat honey is also good for a cough like manuka honey that is full of healing benefits. The deeper the color and the stronger the taste the more antioxidants it contains.
Pancakes or flapjacks are a very traditional American breakfast. At least that’s how we call it in Asia. In the Philippines, however, the pancakes are heavy and have more eggs than flour. You can buy it from your neighbor who makes breakfast to-go food early in the morning even before sunrise. My memory of the Philippine version of the pancake is that they are larger, designed like a waffle and are topped with margarine and white sugar. Filipinos love sweets and almost everything we eat has sugar even our traditional viands, dips, and delicacies have sugar. Everything is sweet, sweet and sour, or sweet and spicy with a coconutty taste. But came the time when I started traveling and I found out through a lot of research what was truly best for my health and mainly because I was looking for good alternatives to the food I used to eat which I can no longer find in my area—sugar was not one of them. Likewise, I also found out that the body can only tolerate sugar when we are younger. When we reach our 20’s the result of sugar intake starts showing in our body especially by the time we turn 30. I needed to get rid of it in my diet and instead, I started to use natural sweeteners like honey, agave, maple syrup, or monk fruit (this one is expensive). This recipe uses buckwheat honey instead of sugar so I can tell you that this is great for your health.
We honestly loved the buckwheat pancakes with a dash of cinnamon. It tastes so good I don’t think I want to eat pancakes made from regular flour anymore. Some may not like buckwheat flour if they’re used to eating the regular flour version and prefer that taste. I hope you do try this and maybe, just maybe, you’ll fall in love with it. The recipe only requires a few ingredients and a few quick steps to make 5 pancakes:
2/3 cup buckwheat flour (arrowhead mills)
1 egg beaten or any egg substitute for vegans
1 tbsp extra virgin olive oil
1 tbsp buckwheat honey/maple syrup of vegans
1 cup milk (full fat or nonfat)/ water is also fine
1/2 tsp ground cinnamon (optional)
1 tsp vanilla (optional)
In a bowl, beat the egg first. Combine all the other four ingredients together and stir until fully incorporated and no lumps are seen. The texture will be very dense and heavy, and at the same time smooth and silky with some brown particles due to the natural look of the buckwheat. Pour in an oiled or buttered hot pan (medium heat). Cook each side until it turns golden brown.
Tip: You can also add a teaspoon of vanilla and a dash of cinnamon before cooking.
That’s it! Top it with fruits or berries if you want!
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