Buckwheat Pancakes – Gluten Free!

I’d like to introduce to you a humble little superfood that may already be hiding in your pantry. It’s a little seed that is often mistaken as a grain, and goes by a few different names. Soba. Kasha. Groats. Yes, as you may have already guessed, I’m talking about buckwheat.

I call it a superfood, as it’s got quite an impressive nutritional profile. Low glycemic, high in protein, rich in amino acids, naturally gluten-free, this little seed is super versatile and can easily be prepared in many different ways. With a slightly nutty flavour that is enhanced when roasted, you can grind it into a flour and incorporate it into your desserts. You can sprinkle the raw groats over ice cream for a delicious little crunch. You can enjoy buckwheat in smoothies, as a breakfast cereal, as noodles (known as soba), or, my personal favourite, as a stack of delicious pancakes. Even Oprah praises buckwheat for it’s unique health-promoting properties.

Buckwheat is the new quinoa. (People just don’t know it yet.)

I now present to you easy-peasy flourless buckwheat pancakes, made with few ingredients and a whole lot of love. I served them with a scoop of chai-chia pudding for an added protein and flavour boost, and garnished with some fieldberries for a little pop of colour. I used coconut oil in the pan (a little goes a long way), which added a touch of extra sweetness. All in all, these babies were absolutely delish, and the two of us ate every last bite!