Buckwheat Pancakes
Gluten Free, Low Carbs, Sugar Free, Yeast Free, Nut Free, Oil Free, Dairy Free
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Hulled Buckwheat Groats, soaked overnight | 150 gr | 3/4 cup | ||
| Banana | 1 | 1 | ||
| Egg | 1 | 1 | ||
| Baking Powder | 3 gr | 1/2 teaspoon |
Optional Ingredients:
| 10 gr / 1 tbsp Chocolate chips | |
| 6 gr / 1 tsp Cinnamon |
Equipment:
| Blender |
Steps:
Rinse and soak buckwheat (150 gr / 3/4 cup) overnight. Rinse and soak buckwheat (150 gr / 3/4 cup) overnight.
Drain and rinse once more the soaked buckwheat. Drain and rinse once more the soaked buckwheat.
In a blender add soaked buckwheat, banana (1), egg (1) and baking powder ( 1⁄2 tsp). In a blender add soaked buckwheat, banana (1), egg (1) and baking powder ( 1⁄2 tsp).
Blend until you have a smooth batter. Blend until you have a smooth batter.
Heat a non-stick skillet over medium heat. Once hot, pour about 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown and cooked through. Heat a non-stick skillet over medium heat. Once hot, pour about 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
Transfer the cooked pancakes to a plate and repeat the process with the remaining batter. This recipe yields 4-6 pancakes. Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter. Transfer the cooked pancakes to a plate and repeat the process with the remaining batter. This recipe yields 4-6 pancakes. Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.
Buckwheat Pancakes additional information:
Soaking buckwheat overnight benefits:
Improved Digestibility: Buckwheat contains phytic acid and enzyme inhibitors, which can make it difficult for some people to digest. Soaking the buckwheat overnight helps break down these compounds, making the nutrients in buckwheat more bioavailable and easier to digest.
Reduced Cooking Time: Soaking buckwheat grains softens them, reducing the cooking time required to prepare them. This can be particularly helpful in recipes where you want a softer texture or when using buckwheat in baked goods like pancakes or muffins.
Enhanced Nutrient Absorption: Soaking activates enzymes that increase the availability of certain nutrients, such as B vitamins and minerals like magnesium and zinc. This can lead to better absorption of these nutrients when you consume soaked buckwheat.
Improved Texture: Soaked buckwheat tends to have a softer, creamier texture compared to unsoaked buckwheat. This can be desirable in recipes like porridge or salads where you want a smoother texture.
Neutralizing Antinutrients: Soaking helps neutralize antinutrients like phytic acid, which can bind to minerals and inhibit their absorption in the body. By soaking buckwheat, you can reduce the antinutrient content and improve the overall nutritional quality of the grains.
Overall, soaking buckwheat overnight can enhance its nutritional value, improve its digestibility, and lead to better texture and flavor in recipes. While not always necessary, soaking can be beneficial, especially if you have digestive issues or if you're looking to maximize the nutrient content of your meals.
