Why Buckwheat? Why Not!
It’s National Buckwheat Month and we’re taking a closer look at this, often, misunderstood food.
Growing up, I lived in the countryside outside of Superior WI in a community referred to as Pattison Park. We always had a large vegetable garden in addition to a berry garden and flower gardens. When I moved to my own property I carried that tradition of a fresh vegetable garden to my family as well. Every fall we would plant buckwheat which was used to renew the nutrients in the ground, but my dad also tipped me off to its great potential as a weed killer. You would just need to wait until the flowers on the buckwheat had all bloomed, and then plow the plants under which killed the weeds.
So, what is buckwheat?
Many mistaken it as a form of wheat or grain. It’s actually more like a flower with berries. Buckwheat has really become more available to shoppers in recent years, and its popularity has taken off because of its great health benefits.
What are the benefits of buckwheat?
There are many reasons bakers are turning to this power fruit, but one of the biggest reasons is the fact it’s gluten free and easily digestible. It’s also non-allergenic, has been reported to help people who struggle managing diabetes, and may even help with water retention and bloat.
Check out our simple buckwheat pancake recipe below.
Simple Buckwheat Pancakes
This recipe is light and easy, and can easily substitute ingredients like eggs, milk and flour for those who are looking for vegan or gluten free recipes.
- Coconut oil shortening to coat your fry pan or griddle
- 3/4 cup buckwheat flour
- 3/4 cup all-purpose flour (substitute with a gluten free version or all buckwheat mix)
- 3 Tbsp sugar
- 1/2 tsp salt
- 3 Tbsp unsalted butter, melted (substitute with vegetable oil)
- 1 tsp baking soda
- 1 egg (optional)
- 2 cups buttermilk (substitute with non-dairy milk)
- 2 Tbsp honey (optional)
- 1 tsp vanilla
- Cinamon and nutmeg to taste
- Your choice of fresh berries or sweetened cranberry for garnish
- Powder sugar for garnish
methodHeat a your griddle or a well-seasoned skillet or non-stick pan.
Whisk your dry ingredients together in a large mixing bowl.
In a separate bowl, beat your egg and stir in about half of your buttermilk.
Mix your egg and buttermilk mixture to your dry mixture, then slowly stir in the remaining milk, melted butter and honey until you get to a consistency similar to a smooth yogurt shake, but be careful to not over mix. A few lumps in the batter are okay.
Add a Tbsp of your coconut oil shortening to your griddle and spread around until it's melted through. Then add approximately 1/3 cup of your batter and pour onto the greased griddle.
Watch for bubbles in your batter while they're frying in the oil and a golden brown edge to the cake, then flip your cakes over to finish cooking through. Approximately 1-2 minutes on each side depending on the size of your cakes and the temperature of your griddle.
Plate and sprinkle with powdered sugar and fruit. Drizzle extra honey or your favorite syrup flavors.