In Spain it was Mother’s Day already on May 1 and I decided to make a festive pancake stack. My kid is only six, so I need to wait a bit before he starts to treat me on Mother’s Day. Although, he already has his own recipe ideas he’d like to realize and also create his own section on the blog – Cardo’s Recipes 🙂 I’ll notify you once it happens – I’m sure it’ll be a lot of fun!
As it very often occurs, I used soaked buckwheat groats instead of flour in my pancake batter making it gluten-free and flourless. Evidently I also used no refined sugar or oil in my pancake recipe. Just a bit if oil is used to moist the kitchen paper to swipe the pan between pancakes.
Buckwheat consists mainly of carbohydrates, but like seeds, it is also high in protein. Buckwheat is a very good source of manganese and a good source of magnesium, dietary fibre, copper, and phosphorus. Furthermore, it contains health-promoting flavonoids rutin and querceitin. Rutin functions with vitamin C to maintain healthy capillaries, to help heal wounds, to help form collagen in connective tissue, and to support a healthy immune system. Quercetin has antioxidant and anti-inflammatory effects.
Buckwheat groats have low glycemic index, meaning that unlike wheat flour, its carbohydrates break down slower, which make them more filling for a longer period of time, with less of an undesirable impact on blood glucose and insulin. Buckwheat groat protein also has a better structure than wheat protein, which has a poor amount of the amino acid lysine, with twice the amount of fibre compared to wheat.
Repetition is the mother of all learning – my carob-buckwheat pancake recipe is vegan, plant-based, gluten-free, sugar-free, oil-free and flourless. Therefore totally healthy and guilt-free!
Carob-Buckwheat Pancake Recipe |3-4 servings|
- 200g (7oz) raw buckwheat groats, soaked
- 350g (12.3oz) plant-based milk or water
- 1 big ripe banana
- 1 heaped tbsp. applesauce
- 2 heaped tbsps. plain soy yogurt
- 1 tbsp. peanut butter (or any other nut butter)
- A few pinches of Himalayan salt
- 2 tbsps. ground flax seeds
- 2 heaped tsps. carob powder
- 1 tsp. cinnamon
- 2 tsps. baking powder
- Soak buckwheat groats overnight or for at least 6 hours.
- Place thoroughly rinsed and drained groats with all the other ingredients except baking powder into blender and blend until you get a homogeneous batter. Now add baking powder and blend again.
- Take a non-stick pan (it’s best to have a separate pan for pancakes to avoid any sticking). Put a bit of coconut or olive oil on the pan and rub it with folded kitchen paper until all the excess oil is absorbed into paper. Use the same paper to clean the pan between pancakes.
You might as well call me weird, but having sensitive digestive system and therefore being a bit of right food combining freak, I prefer my pancakes plain, without any fruit purees. I just take my speciality coffee with soymilk or Matcha tea with oat milk to enjoy them. Anyway, I usually have my fruit smoothie while I bake the pancakes, so the fruits and grains can’t get into a fight in my stomach.
However, you don’t need to be as weird 🙂 Go ahead and puree some fruits for pancake jam:
- Blend berries of your choice with banana.
- Blend fruits of your choice. Mango puree is my boys’ favourite.
- Add spices of your choice, e.g. cardamom, vanilla, cinnamon, to either the pancake batter or your sauce/jam.
- Applesauce makes a great pancake jam, especially if you add a splash of coconut milk.
As I used oat milk that is quite sweet per se, also the pancakes came out with fairly sweet taste. Should you prefer them more of a savoury side, use water or unsweetened soymilk in the batter.