Brain-Boost Buckwheat Pancakes
A great healthy brain-boosting way to start the day. These buckwheat breakfast pancakes are sure to be wolfed down by your gang! Little will they know they are gluten-free and free-from refined sugar.
We often have these for Sunday supper, so no need to limit these beauties to breakfast! Good in lunch boxes too.
Buckwheat is a seed rather than a grain and is naturally gluten free. Buckwheat is bursting with magnesium and is a very important nutrient for the developing brain. The high levels of manganese can help to prevent energy dips and it is also protein dense, so it helps to keep your little ones fuller for longer.
Buckwheat has quite a distinctive taste on its own, which my kids love. However newbies to a brain boosting diet, may take time to get used to this, so in this recipe I have blended it with some gluten free flour to lighten the taste.
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Brain-Boost Buckwheat Pancakes
Ingredients
- 120 g Buckweat Flour
- 140 g Gluten-Free Flour (plain. We use Dove's Farm)
- 1/2 tsp Salt (pink Himalayan or celtic)
- 1 1/4 tsp Bicarbonate of Soda (AKA baking soda)
- 50 g Coconut Sugar
- 4 tbsp Butter (melted & cooled, or dairy-free spread)
- 2 Eggs
- 250 g Yoghurt (We use goat or sheep yoghurt)
- 300 ml Milk (Full fat and organic, goat's milk or almond milk)
- 1/2 tsp Coconut Oil (or butter to fry)
Instructions
- Blend all the dry ingredients together in a bowl.
- Blend all the wet ingredients together in a separate bowl.
- Mix the dry and wet ingredients together and stand for 5-10 minutes.
- Heat a non-stick frying pan (preferably cast iron) to a fairly hot temperature (we put ours at level 7 out of 9 – too cold and they will stick, too hot and they will burn).
- Lightly coat the pan with some coconut oil butter or ghee. Don’t use too much fat in the pan, it should only be coated to stop the pancakes from sticking. The additional fat will probably only be needed for the first pancake.
- Pour enough batter to make a circular pancake about 10cm in diameter.
- As soon as the batter bubbles, flip over and cook the other side briefly.
- Serve warm with fresh berries or other sliced fruit and organic maple syrup.
Notes
- Try to use organic ingredients wherever you can.
- To lower histamine use cream cheese, cottage cheese or double cream instead of yoghurt
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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My son loved these????
Now wants them every day.
I wasn’t confident my kids would like these but they LOVED them! Made a big batch at the weekend to freeze and use during the week for breakfast – easy. Thanks Lucinda!
These pancakes are amazing, they were nearly all gone before I finished cooking them all!
I will have to double the amount next time.
Beautiful fluffy pancakes. Will make again for sure
Wonderful fluffy pancakes!! Kids loved them. Is it possible to freeze the batter?
You can, but I tend to cook all the pancakes and then freeze any spare – defrost in the toaster
Great recipe! We often make pancakes but these were pronounced ‘the best’ by my family. I like that they are high in protein.