This post is linked with Kelly the Kitchen Cop’s Real Food Wednesday.
One of the most challenging parts of eating whole foods and real foods is finding a way to continue enjoying some particular favorites, without having disastrous results. By disastrous I mean things like a coup d’etat in your digestive system, a horrible sugar high proceeded by a nasty crash, the return of aching joints and muscles, or a new population of “bumps” on your face.
When I find something that lets me feel good about what I’m cooking and eating, that doesn’t break my budget, and that reminds me of how tasty real food can be – I feel a celebration is in order. As a part of that celebration, I’m sharing with you today my recipe for Soaked Buckwheat Pancakes.
I could launch into a long diatribe on why buckwheat is good for you (it is), but I’ll leave you with this. Buckwheat is not actually a grain. Buckwheat is the seed of a flower, and is related to rhubarb and sorrel. Its great for people with gluten allergies or sensitivities, and has been linked to lowering risk factors for things like high cholesterol and high blood pressure. Its also high in manganese and magnesium. For a full profile, check out World’s Healthiest Foods.
P.S. All of those good things said, obviously eating too much of any one thing isn’t good for you – your diet should still heavily favor pasture-raised meats and dairy products, health fats like coconut oil, butter and pastured lard, and plenty of farm-fresh produce. And be careful because most of us want sugar added to our pancakes and hot breakfast cereals – and although things like raw honey and real maple syrup have some nutritional value, they’re still sugary. Use them sparingly!
This morning breakfast consisted of a glass of real, raw milk, these delicious buckwheat pancakes with real butter and real maple syrup, and a couple pieces of nitrite/nitrate-free bacon. MMm MMm!
Like most real foods, these are not impulse-pancakes. You can’t just wake up on Saturday morning and decide you want them – the flour needs to soak in buttermilk 12-24 hours. Plan ahead! As a mild disclaimer, anyone who knows me knows I don’t invent my own recipes. I’ve adapted this recipe from one of the myriad of cookbooks, websites and magazines I’ve perused over the past year. My apologies to whomever isn’t getting credit for most of the hard work.
Soaked Buckwheat Pancakes
- 2 cups organic buckwheat flour (I like Arrowhead Mills)
- 2 cups full-fat buttermilk
- 2 pasture-raised, free-range eggs
- 2 TBSP raw, unfiltered honey
- 1/2 tsp Real sea salt
- 1 tsp baking soda
- 2 TBSP coconut oil