Last night, wide awake with the full moon, I had a vision of fluffy buckwheat pancakes without flour. Sounds impossible. I got up to soak some buckwheat groats. Next morning, the results were the fluffiest and tastiest pancakes ever! Even better, I enjoyed them within 15 minutes including the apple butter. Wondering about pioneer cooking, what if Laura Ingalls Wilder didn’t have an expensive mill to stone-grind her buckwheat groats into flour? Would she starve? No! She could make these pancakes from whole buckwheat groats – if she soaked them overnight. Of course, she’d also need a modern blender! This recipe is very surprising because the pancakes came out soft and sweet, no hint of the usual cardboard taste of buckwheat. Why? That’s easy! When you soak or sprout the buckwheat, it softens, removing the bitter, indigestible outer layer of the seeds. Even better, soaking increases the nutritional value and reduces the carb content. Just soak the groats, blend with the other ingredients, and enjoy your instant fluffy pancakes. Try it! Who needs tasteless store-bought buckwheat flour, when the original groats is sweeter and fluffier? I garnished the pancakes with goji berries for color. Oh, and the apple butter was divine! Serves 4.
Buckwheat is not a grain but a plant related to rhubarb, which qualifies as a true Paleo food. However many Paleo enthusiasts consider buckwheat so similar to a grain, that it should be avoided. My take on this is that once it’s sprouted, buckwheat is no longer a seed. It is on its way to becoming a full plant, and most of the negative grain-like qualities are eliminated. So while this recipe is technically grain-free, it is borderline Paleo for many. You get to decide for yourself.
- 1 tart apple, such as Granny Smith, Fuji or Pink Lady, in 1/2-inch chunks
- 3/4 teaspoon ground cinnamon
- Pinch unprocessed salt
- 1 tablespoon raw honey, or more to taste
- 1 tablespoon lukewarm water
- 1/4 cup coconut butter, softened but not hot (place it in a bowl of warm water, or briefly in a warm oven)
- a tiny bit of lukewarm water if necessary
- 2 large eggs
- 3 tablespoons olive oil or melted coconut oil
- 1/4 teaspoon unprocessed salt
- 1/2 teaspoon apple cider vinegar
- 1 cup raw buckwheat groats, soaked 8 - 20 hours or overnight, and very well drained
- 1/4 teaspoon baking soda
- 1 tablespoon olive or coconut oil for cooking pancakes
- Garnish: a handful of berries, such as blueberries, raspberries, or goji berries (optional)
- In any blender, add the apple, cinnamon, salt, honey, and water. Blend until smooth. Add the coconut butter, and blend again. If necessary, add a bit more water bit by bit until it blends freely. If the temperatures of coconut butter and other ingredients differ, it may try to separate. If this happens, just keep blending until smooth. A super-blender is best, but any blender will work. And even if the apple butter separates, it will taste delicious. Spoon it into a small serving bowl.
- In the same blender, add eggs, oil, salt, and vinegar. Blend well.
- Add the soaked and very well drained buckwheat, baking soda, and blend again until as smooth as possible. Ha! Your pancake batter is ready!
- Heat a bit of oil in a non-stick skillet over medium heat. When a drop of water sizzles when flicked on the surface of the pan, it’s ready.
- Pour 3 tablespoons batter for each pancake. (I use a scarse 1/4 cup measure) Allow it to brown on one side 3-4 minutes, then flip over and cook about 2 minutes on the other side. Transfer to a serving plate covered with a cloth to keep warm. Cook all the pancakes, garnish and eat!
Instant blended apple butter tastes divine on buckwheat pancakes!