{"id":4686,"date":"2013-07-01T18:23:49","date_gmt":"2013-07-01T23:23:49","guid":{"rendered":"http:\/\/realfoodhouston.com\/?p=4686"},"modified":"2018-07-22T21:12:16","modified_gmt":"2018-07-23T02:12:16","slug":"buckwheat-pancakes-a-delicious-earthy-family-favorite","status":"publish","type":"post","link":"https:\/\/www.realfoodhouston.com\/wp-files\/2013\/07\/01\/buckwheat-pancakes-a-delicious-earthy-family-favorite\/","title":{"rendered":"Buckwheat Pancakes – a delicious, earthy, family favorite"},"content":{"rendered":"

\"Buckwheat<\/a>My family loves the earthy flavor of buckwheat pancakes, especially when served with lots of butter and a little real maple syrup.\u00a0 However, buckwheat doesn’t just taste good, it is also very nutritious.<\/p>\n

Buckwheat is not wheat.\u00a0 It’s not even a grain but comes from the seeds of a plant related to sorrel and rhubarb.\u00a0 It was first cultivated in Asia maybe as early as 6000 BC and had spread to Europe by 4000 BC.\u00a0 Buckwheat contains about 18% protein, and is especially high in lysine, threonine, and tryptophan.\u00a0 It is also rich in iron, zinc, selenium, B vitamins and antioxidants.\u00a0 [source<\/a>]<\/p>\n

Another big plus for buckwheat:\u00a0 it is “especially noted for its high nitriloside, or B17, content, which plays an important role in the body’s defense against cancer.”\u00a0 [Nourishing Traditions\"\"<\/em>, p. 464]<\/p>\n

Buckwheat is used in many traditional foods, including soba noodles in Japan, groats (kasha) in western Asia and eastern Europe, and many versions of pancakes – blinis in Russia, galettes in France, and ployes in Acadia.\u00a0 [source<\/a>]<\/p>\n

Our favorite buckwheat recipe is Buckwheat Pancakes.\u00a0 Here’s how we make them:<\/p>\n

Ingredients<\/em><\/p>\n

2 cups raw milk buttermilk (yoghurt or kefir works too)
\n2 eggs, lightly beaten, preferably from pastured chickens
\n1 teaspoon baking powder, aluminum free, [I use Rumford\"\"]
\n1 teaspoon baking soda\u00a0 [I use Bob’s Red Mill\"\"]
\n2 tablespoons butter or coconut oil, melted [I use Kerrygold butter or Tropical Traditions coconut oil\"\"]
\n1 cup buckwheat flour, [I use Bob’s Red Mill\"\"]
\n1 cup whole wheat flour, freshly ground if possible [I use sprouted whole wheat or Einkorn]\u00a0 (see below for gluten and grain-free version)
\n1\/2 teaspoon sea salt [I use Celtic Sea Salt\"\"]<\/p>\n

Preparation<\/em><\/p>\n

Combine buckwheat flour and whole wheat flour in a large bowl.\u00a0 Add buttermilk and soak overnight (12 to 24 hours).\u00a0 Add remaining ingredients and mix with a wire whisk until large lumps disappear.\u00a0\u00a0 Thin with a little water if the batter is too thick.\u00a0 Cook on a lightly oiled (use coconut oil) griddle or skillet over medium-high heat.<\/p>\n

We ate these pancakes with Kerrygold butter and organic maple syrup\"\", but you could top them with raw honey, fresh fruit, or fruit syrup.<\/p>\n

This recipe makes about 16 4″ pancakes.\u00a0 Leftovers, if any, can be frozen and reheated in a toaster or toaster oven.\u00a0 They’re still delicious!<\/p>\n

Gluten and grain-free pancakes:\u00a0 Since my family really likes buckwheat, I’ve used up to 1-1\/2 cups buckwheat flour with 1\/2 cup whole wheat flour, and the pancakes are super good. If you are gluten and wheat-free, you could use all buckwheat flour.\u00a0 I have heard that they are still delicious, but I haven’t tried 100% buckwheat yet.<\/p>\n

This is a photo of buckwheat from Bob’s Red Mill<\/a>:<\/p>\n

\"Buckwheat\"<\/a><\/p>\n

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Update July 3, 2013:<\/strong><\/em>\u00a0 Buckwheat – 9 Great Reasons to Know it, Plant it, Grow it and Eat it!<\/a>\u00a0 This is a great article that adds many more benefits to eating buckwheat, including it is a clean crop (ancient and not modified), and it is an appetite suppressant).<\/p>\n

This post is shared on Fat Tuesday<\/a> at Real Food Forager.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

My family loves the earthy flavor of buckwheat pancakes, especially when served with lots of butter and a little real maple syrup.\u00a0 However, buckwheat doesn’t just taste good, it is also very nutritious. Buckwheat is not wheat.\u00a0 It’s not even …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":4691,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[202,149,238,288,311,80,172,21,6,19,23,9],"tags":[339,111,174,36,24,32],"class_list":["post-4686","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-recipes","category-cancer-2","category-eggs","category-fats","category-grain-free-2","category-health","category-nutrition","category-pastured-eggs","category-raw-milk","category-real-food","category-recipes","category-traditional-food","tag-gluten-free","tag-grain-free","tag-nutrition-2","tag-pastured-eggs-2","tag-raw-milk-2","tag-recipes-2"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.realfoodhouston.com\/wp-files\/wp-content\/uploads\/2013\/07\/Buckwheat-pancakes.jpg","jetpack_shortlink":"https:\/\/wp.me\/p70SEj-1dA","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/4686","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/comments?post=4686"}],"version-history":[{"count":22,"href":"https:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/4686\/revisions"}],"predecessor-version":[{"id":6870,"href":"https:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/4686\/revisions\/6870"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media\/4691"}],"wp:attachment":[{"href":"https:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media?parent=4686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/categories?post=4686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/tags?post=4686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}