When my husband and I first decided our kitchen was to be a gluten-free zone, we stayed clear away from buckwheat and buckwheat flour because of its name. We naturally assumed that buckwheat was some form of wheat. After some reading and research, we eventually learned that buckwheat is in fact gluten-free and that it is not a grain, but a seed from a plant closely related to the rhubarb family.
I love buckwheat flour for its taste and nutritional value. Containing 8 amino acids, buckwheat is very high in protein. In his book Whole Foods to Thrive, Brendan Brazier writes that buckwheat includes “high amounts of the often-elusive tryptophan”. Tryptophan, one of the ten amino acids, helps “enhance mood and mental clarity”. On this dreary cool spring morning, we could all use a little extra tryptophan! Buckwheat is also high in fiber and it gives baked goods a unique nutty flavour.
Our pancakes this morning were adapted from Brazier’s above mentioned book. The original recipe calls for hemp flour and barley flakes. I had neither in the house, so I substituted quinoa flour and quinoa flakes.
BUCKWHEAT BANANA PANCAKES (adapted from “Whole Foods to Thrive”)
- 1 cup buckwheat flour
- 1/4 cup ground flaxseed
- 1/4 quinoa flour
- 2 tsp gluten-free baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 banana
- 2 cups water
- 1/2 cup quinoa flakes
In a large bowl, mix the flours, flaxseed, baking powder, cinnamon and nutmeg. In a food processor or blender, process the banana and water while slowly adding the dry ingredients until a smooth mixture is reached. Transfer mixture to the large bowl and stir in the quinoa flakes.
Lightly oil a frying pan with coconut oil and heat over medium heat. Pour scoopfuls of batter in heated pan. Once bubbles appear (a few minutes), flip pancake over and fry for another few minutes.
Serve with some fresh fruit and a helping of maple syrup. 🙂