Considering the lateness of this post, you can probably guess that I completely forgot it was pancake day. What a wonderful surprise it was to discover that I had an excuse to eat pancakes for lunch and dinner! I haven’t made these pancakes for over a couple of months, so I was super excited to get in the kitchen and get flippin’.
Now with most posts on here, I always like to give you a little bit more info about the amazing health benefits of ingredients in the recipe. Buckwheat is no exception. Buckwheat in Czech translates into “field of vitamins”. What a lovely excuse to get cooking pancakes huh? Many people believe it to be a cereal grain, however it is actually a fruit seed related to rhubarb and sorrel. It contains 8 essential amino acids, including manganese, magnesium and fibre. It is also a prebiotic, promoting the growth of the digestive systems friendly bacteria. It has been found to help reduce high blood pressure and high cholesterol. Studies have also shown that eating this seed regularly reduces the chances of developing diabetes. And if that wasn’t enough, it contains two flavanoids - quercitin and rutin. Quercitin supports healing within the body, and rutin is an antioxidant which may inhibit cancer, and it also strengthens the capillaries and circulation. So all in all, a pretty super seed!
These are possibly the most simple pancakes to cook. They can be whisked up in a matter of minutes. And they only need 3 basic ingredients (although you can add more for excitement). This next recipe made 12+ small pancakes, most of which were eaten by myself(!) Yum. You will need a blender, unless you have buckwheat flour.
200g buckwheat groats/buckwheat flour
400ml water approx – may need more or a little less
Pinch of salt
Throw the buckwheat groats into the blender, whizz up on a super fast speed until the mixture looks like flour and is not too grainy.
Add the water and salt to the blender and whizz up until it makes a nice runny batter.
Heat up a non stick pan with a teeny splash of oil. Wait until super hot, or the pancakes will end up a little doughy.
Tip a small ladle full into the pan and swirl around to the edges to create a thin layer of batter. Heat on a medium/high heat until the edges begin to curl up and if you shake the pan, the pancakes comes loose. Flip and cook on the other side for a minute or two.
Serve immediately and top with all sorts of delicious toppings. I opted for homemade guacamole, pink salt and a squeeze of lime. Oooooh was it yummy.
If your pancakes are not particularly crispy or a bit too doughy, add a touch more water and make sure the pan is super hot when pouring the mixture in. The batter should be quite runny and it should make that fabulous sizzling sound when poured into the hot pan.
This recipe can be made in many different ways, you could add mixed spice/cinnamon and other delicious things to make them sweet. You could even add a touch of honey or coconut sugar etc. Or if opting for savoury you could add herbs etc. They are a very versatile pancake so just get experimenting. The are so simple you really have no excuse not to give them a go.
If you know of anyone who may need some gluten free pancake inspiration, or of little people wanting some super nutritious, quick and easy snacks, then please share away.
It’s never too late to eat pancakes, and these are not breaking the rules of shrove Tuesday as they don’t contain the usual ingredients, so you can keep enjoying them again and again!
I would love to hear what you put on yours, did you go for sweet or savoury? Do you have any other pancake recipes you’d like to share? I’m about to make batch number two with the addition of raspberries and bananas. I can’t wait!
With pancake love,