Buckwheat Pancakes

Buckwheat Pancakes served with fresh berry/cherry puree

Despite its name, buckwheat isn't related to wheat .  It is a gluten-free, versatile and easy to prepare grain.  Being on top of the list of healthy grains and one of the few foods I'm able to eat as much as I desire while on my candida cleanse, I'm experimenting with different ways to prepare and consume it!

If you're looking for buckwheat at the market, there are a few choices.  Hulled buckwheat and kasha are the most common.  Kasha is simply roasted buckwheat and has a stronger flavour.  I used regular buckwheat for these pancakes but if you really like kasha, you could use it in the same way in this recipe.

I ate these pancakes three times this week, packing them up in the morning and eating them at room temperature with some almond butter and berry/cherry puree.  I loved the texture and they kept me full until lunch!

buckwheat pancakes
1 cup buckwheat
1 cup water
4 eggs
1 teaspoon cinnamon
1/4 teaspoon salt

1. In a small bowl, mix buckwheat and water.
2. Let soak overnight or for 8 hours and drain.
3. Put softenend buckwheat in blender with the rest of the ingredients.
4. Blend on medium until the batter is smooth.
5. Heat skillet to medium-high.
6. Drop batter into oiled skillet by large spoonfuls.
7. Heat for a couple minutes on each side, until golden brown

     Makes 16 pancakes (3-4 servings)