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Coconut Buckwheat Pancakes

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The first snowfall of 2016 and we end up with a blizzard. I’m happy to be snowed in because it  gives me time to get quiet, write and catch up on some work. The other thing it allows for is cooking and meal prep. I whipped up some buckwheat groats and soup. But what would a snow storm be without pancakes?

 

Naturally we crave carbohydrates and sweets during the winter. That’s why  buckwheat is the perfect superfood choice. It’s comforting, warming and satiates without putting on the extra pounds.  Though it is usually thought of as a grain, buckwheat is actually the seed of a broad leaf plant related to rhubarb. Buckwheat has more protein than rice, wheat, millet and is high in the essential amino acids lysine and arginine. The proportions of its amino acid make it an unsurpassed cholestrol-lowering food. It also reduces and stabilizes blood sugar levels- a key factor in preventing diabetes and obesity. It contains the amino acid tryptophan which helps to make serotonin -the ‘FEEL GOOD’ hormone responsible for feelings of wellbeing and happy digestive health.

Buckwheat is also naturally gluten free—the source of protein in true grains—and is therefore safe for people with gluten allergy or celiac disease and the perfect alternative  to cereals or oatmeal. It’s also very alkalizing the body and promotes bowel health. For optimum health and maximum resistance to disease, it’s imperative that our diets are alkaline. Eating foods that are warm and cooked and containing a bitter and salty flavor are also very important to keep the body well nourished, balanced and strong during Winter.

 

So bundle up, keep your body warm moving from the inside out,  provide it with rest, relaxation and nourishment. And now for some pancakes!!

 

 

Coconut Buckwheat Pancakes

Ingredients

  • Coconut oil for coating the pan
  • 3/4 cup  buckwheat flour
  • 3/4 cup coconut flour
  • 3 Tbsp coconut or date  sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 3 Tbsp unsalted grass-fed butter, melted
  • 1 egg (optional)
  • 2 cups (475 ml) coconut milk

 

  •  Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat.
  •  Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl. Pour the melted butter over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the coconut milk. Add the milk/egg mixture to the dry ingredients, then slowly add in the rest of the milk as needed to get to the right consistency for your batter (you may not need all of it, depending on what type of milk you are using and the brand of flour).
  • Put a small amount (a half teaspoon) of  oil on the pan or griddle and spread it around with a paper towel to coat. Ladle the batter onto the hot surface to the desired size.
  • Spread more oil on the pan as needed between batches of pancakes. Serve with butter and maple syrup. Top with fresh fruit and compote.

*Photograph taken by me at Parrot Cay, Turk & Caicos. The best buckwheat pancakes I’ve ever had. They used all fresh ingredients from their own plantation.

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