These pancakes are made from whole buckwheat grouts soaked overnight. They are vegan and gluten free. Topped in this picture with Earth Balance buttery spread (contains soy), maple syrup, strawberries and raspberries.
1 cup whole buckwheat grouts (untoasted)
3/4 cup water
1 1/2 tablespoons coconut butter (or other oil)
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp honey (optional, helps to brown the pancakes)
Soak the buckwheat grouts overnight. Using a strainer, rinse well and drain. Add drained grouts to blender with remaining ingredients. Blend until the batter is smooth. Use the batter to make pancakes. Double the recipe and make leftovers to freeze.
Note: Soaking overnight increases the overall digestibility of the buckwheat by starting the germination process, allowing nutrients to be more readily absorbed during digestion. This is especially important for people with allergies and others with compromised digestition. All whole grains contain phytic acid, an enzyme inhibitor, that binds to the minerals and proteins in the grain. Consumption of unsoaked grains can lead to poor absorption of the nutrients in the grain, and the undigested proteins can irritate the intestines. In addition, the phytic acid binds to minerals in the intestional tract such as calcium and zinc, leading to a net loss of minerals in the body.
These pancakes are made from whole buckwheat grouts soaked overnight. They are vegan and gluten free. Topped in this picture with Earth Balance buttery spread (contains soy), maple syrup, strawberries and raspberries.
1 cup whole buckwheat grouts (untoasted)
3/4 cup water
1 1/2 tablespoons coconut butter (or other oil)
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp honey (optional, helps to brown the pancakes)
Soak the buckwheat grouts overnight. Using a strainer, rinse well and drain. Add drained grouts to blender with remaining ingredients. Blend until the batter is smooth. Use the batter to make pancakes. Double the recipe and make leftovers to freeze.
Note: Soaking overnight increases the overall digestibility of the buckwheat by starting the germination process, allowing nutrients to be more readily absorbed during digestion. This is especially important for people with allergies and others with compromised digestition. All whole grains contain phytic acid, an enzyme inhibitor, that binds to the minerals and proteins in the grain. Consumption of unsoaked grains can lead to poor absorption of the nutrients in the grain, and the undigested proteins can irritate the intestines. In addition, the phytic acid binds to minerals in the intestional tract such as calcium and zinc, leading to a net loss of minerals in the body.