This is a super-easy Mother’s Day Breakfast if you have buckwheat groats, an apple, and a blender. Anyone can make this. The night I invented it, I lay wide awake staring at the full moon. Suddenly I had a vision of fluffy buckwheat pancakes without flour. Yep, sounds impossible. So, I got up to soak some buckwheat groats. Next morning, the results were the sweetest, fluffiest, tastiest pancakes ever! We were eating them with apple butter within 15 minutes! 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 have to go to the mill? Would she go hungry? Nope. She could make these pancakes from whole buckwheat groats – if she soaked them overnight. Of course, she’d need a 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 an soften the buckwheat, it removes the bitter, indigestible outer layer of the seeds. Even better, soaking increases the nutritional value and reduces the carb content. Just soak the raw groats, blend with the other ingredients, and enjoy your instant fluffy pancakes. Try it! Who needs tasteless, stale, 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 soaked or 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, 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
- 1/4 cup coconut butter, softened but not hot (place it briefly in a warm oven)
- 1 tablespoon lukewarm water water if necessary to blend
- 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
- Optional Garnish: Sprinkle cinnamon, a handful of berries, blueberries, raspberries, or goji berries
- 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 it becomes 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 used 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. Top with apple butter and eat!
Instant blended apple butter tastes divine on buckwheat pancakes!