Buckwheat Flour and Almonds Pancakes


Buckwheat FlourPancakes, am I right? Layers and layers of delicious hot pancakes, drizzling maple syrup and ice cold whip cream. Dreamy… But not that appealing to your flora and overall health. Contrary to popular belief, too much sugar is actually slowing us down. Flour is full of gluten proteins that glue the intestines together, making it difficult for the gut to do its job. These can result in bloating, fatigue or yeast infection, so that’s a no-no.

Buckwheat flour is amazing. Energizing and nutritious, it is a great replacement for all purpose flour. And the greatest part is that since buckwheat is available all throughout the year, it can be served in a variety of dishes, such as an alternative to rice or even made into porridge. Many people think that buckwheat is a cereal grain, therefore gluten-y. In fact, it is a fruit related to rhubarb and sorrel, which makes it a suitable substitute for grains. Buckwheat flowers are very fragrant and are very attractive to bees that use it to produce  special, strong, dark colored honey. Diets related to buckwheat have been reportedly linked with lowered risks of developing heart diseases, high cholesterol and high blood pressure. Moreover, it provides better blood sugar control and reduces the risk of Diabetes.

So why not take advantage of this wonderful thing that buckwheat is?

There are a lot of healthy alternatives out there to make, but why not make them as delicious as possible?
We have come up with a great pancake recipe that will delight your taste buds and will only do you well.

You will need:

  1. 2 large fresh eggs
  2. 200 ml Almond Milk
  3. pinch salt
  4. 1 tsp vegetable oil
  5. 60 g buckwheat flour
  6. 2 tbs lemon juice
  7. 1 cup almond flakes
  8. 1 cup coconut flakes

Method:

  1. Place almond milk, salt and eggs in a large bowl and whisk well
  2. Sift the buckwheat flour in a separate bowl
  3. Incorporate the flour to the egg mix gradually, stirring constantly until you form a smooth batter. Let it rest for thirty minutes prior to cooking. ( tip: while the batter rests, you can either go about your morning routine or have it ready from the night before )
  4. Add 1tsp of vegetable oil to a hot pan, pour ⅛ of mixture to the pan and let cook for 2 minutes on each side. Remove the pancake from the pan and let it dry on a paper towel. Repeat.
  5. To serve, place a pancake on a plate and add a squeeze of fresh lemon juice

Topping suggestion: Toppings are always welcome. But since most of them involve sugar, we came up with a different one. How about cilantro lime topping? Simply mix ⅓ cup almond milk with 3 tsp lime juice, 1 tsp chopped fresh cilantro, 1 tsb apple vinegar and 1 small garlic clove, minced. The sour flavour of this topping complements the sweet almond flavours of the pancakes, that will soon be your favorite to make!

See? These pancakes are delicious, and as an added bonus, also healthy! Enjoy them with a cup of chicory root coffee and you’re god to go!

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