Wednesday, June 04, 2014

wholefood step-by-step: # 20 buckwheat pancakes

Who doesn't love a pancake for breakfast?

For me, this buckwheat pancake mix is about as close as I get to 'convenience' food.

I love the nuttiness of the buckwheat flour. And I love that they contain no wheat despite buckwheat having the word wheat in it, in fact buckwheat is a seed related to the rhubarb family. So, if you'd like to reduce the amount of wheat in your family's diet for whatever reason these are a good alternative to wheat flour pancakes.

If you are in the habit of buying pancake mixes in plastic shaker bottles do read the ingredients. Most of these style of pancake mixes contain additives like these whitewings original pancake mix:

And while the additives aren't great for your health, the plastic shaker bottle won't do the health of the environment any favours either!

The Orgran mix pictured is very easy to turn into batter, I'm not too fussy with the measurements and just put in a couple of eggs and enough rice milk until I have a consistency I like.  The packet directions suggest 2-3 eggs and you use either milk or water, sometimes I also add ground cinnamon and a few tablespoons of natural yoghurt to the batter.

I like to slice apple or banana thinly, cook one side of the pancake and then while the pancake is in the pan, press the fruit slices into the uncooked side, the flip and cook. Banana with toasted walnuts and a splash of maple syrup or apple and cinnamon are my favorite toppings.

If you'd like to try wholefood mama Michelle's sprouted buckwheat pancakes go here.

Have you tried buckwheat pancakes? What are you favorite toppings?

1 comment:

  1. Buckwheat pancakes are a staple in our house - I just adjusted a standard pancake recipe. I've found I prefer the taste of about 1/4 cup buckwheat & 3/4 cup sorghum flour, & always find myself adding quite a bit of rice milk to get the consistency just right :) Loving this series!


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