Buckwheat Berry Pancakes (Gluten free) Low in fat and sugar, high in fiber What’s not to love? Bring on the bliss 🙂
Don’t be fooled by the ‘wheat’ in buckwheat. It is in fact a seed and not a grain. It is more closely related to rhubarb actually.
Buckwheat is higher in protein than rice, wheat, millet or corn. It contains the ‘Happy’ amino acid TYROSINE which makes dopamine.
Buckwheat is rich in the essential amino acids lysine and arginine, in which major cereal crops are deficient.
So if you feel like eating pancakes but are worried about gluten or too many carbohydrates, you can relax…
Buckwheat is a fruit, but is cooked like a grain! What’s not to like!
Learn more about Buckwheat: a high protein, low sugar, DOPE nutrient packed superfood :Â
      
No need to feel guilty… Just ENJOY these fantastic crepes/pancakes.
Serves Four:
200g of buckwheat flour
3 eggs
1/4 teaspoon good salt
400ml cashew milk*
200ml water
2 tablespoons coconut oil or butter
Lemon juice to taste
icing sugar to decorate
*you can use a different milk if preferred.
For this recipe I used 1 cup of raspberries and 1 cup of blueberries. You can of course use strawberries or add in bananas, whatever takes your fancy 🙂
Pour your flour into a large bowl, add the salt and mix together. Make a well in the center of the flour, break your eggs into the well and start to combine the flour, whisking in your water and milk, a little at a time, until all the flour has been incorporated and you have a smooth, creamy batter. Whisk in 1 tablespoon of melted coconut oil.
Melt 1/4 of the remaining oil or butter in a large based pan, and when it starts to sizzle, add enough batter to make a large circle in the middle of the pan. Now tilt the pan so the batter reaches the edges. You can of course choose your thickness to be a thin crepe or a thicker pancake. Slip a spatula under the edges of your batter as it cooks, to keep from sticking, and after a couple of minutes you should be able to turn or flip your pancake, lightly browning both sides. Depending on desired thickness, continue to brown and flip until the color and crispness is to your liking, before slipping onto a plate to keep warm in the oven whilst you cook the other pancakes.
When ready to serve, put your choice of berries or fruit into the middle of each pancake, drizzle with lemon juice, fold your pancake and sprinkle with a touch of icing sugar. Add extra berries on the side and enjoy!
Starting the day the right way with a hefty DOPAMINE dose of deliciousness!
SMILE ON 🙂