buckwheat pancakes recipe

BUCKWHEAT – Delicious Buckwheat Pancakes Recipe


Recipe and blog post courtesy of Sandra Clark, member at Alfalfa House

Closely related to Rhubarb, buckwheat groats or seeds can be used in a variety of ways. Groats are not really a grain though they resemble one. However these seeds or groats are used to substitute grains in a gluten-free diet. By grinding the groats you can make your own buckwheat flour, the base for Sarasen crepes made in Brittany in France and soba noodles, popular in Japan. Here our volunteers have submitted a quick and easy buckwheat pancakes recipe that can be enjoyed for breakfast or brunch.

Native to south east Asia, the first recorded use dates back to China in the 5th Century. The name buckwheat however is derived from the Dutch word “beechwheat” as the triangular shaped seeds resemble beech nuts. It was first introduced into Europe in the middle ages where it became popular as a minor crop. It was also grown in North America, Africa and Brazil.

The Buckwheat plant is very hardy and grows in cold climates with poor soil. Use buckwheat as a whole grain or as a flour. Using it to make bread is not a great idea owing to its no gluten content. The most famous buckwheat of all buckwheat dishes is the Kasha, a specialty of Russia.

How do you use buckwheat (besides pancakes recipe) ?

Porridge:
Soak whole buckwheat grouts overnight then strain. Cover with water and cook for around 30 minutes and serve hot with poached fruits.

Bircher buckwheat:
Use cold porridge mix above and stir through natural yoghurt, honey, banana and dates.

Pancakes:
Use buckwheat flour in the below buckwheat pancakes recipe for breakfast or blinis. Top these with your favourite pancake toppings. Some ideas in the notes below.

More Buckwheat Recipes To Enjoy

Looking for some more inspiration ? Try out these nourishing and delicious recipes that use buckwheat

buckwheat pancakes recipe

Buckwheat pancakes with pineapple, banana and toasted coconut flakes

Alfalfa House Co-op Member
Quick and easy breakfast pancakes recipe made using wholegrain buckwheat and spelt flour. Shop for all these ingredients at your Newtown Food Co-op Alfalfa House
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4

Equipment

  • 2 mixing bowls
  • coffee/spice grinder
  • sieve
  • whisk
  • non-stick fry pan

Ingredients
  

  • 3 medium  Free range eggs separated
  • 65 g Ground buckwheat groats
  • 60 g Plain organic soft flour
  • 1 tbsp honey
  • 1 tsp baking powder
  • 140 ml milk
  • 1 pinch sea salt
  • 1/4 medium pineapple peeled, core removed and finely sliced
  • 1 medium banana
  • 50 g coconut flakes
  • 1 tbsp Maple syrup
  • 1 tbsp natural yogurt optional

Instructions
 

  • Pre heat oven to 150 degrees C.

For Dry Ingredients

  • Make buckwheat flour by placing groats in a coffee grinder and grind until fine
  • Measure flour then add to plain flour. Sieve into a bowl.
  • Add baking powder and salt to the flours
  • Toast coconut flakes (dry) in the oven on a baking tray for around 10 minutes until golden

For Wet Ingredients

  • Separate eggs, place yolks in a bowl and beat lightly with a whisk or fork then add milk
  • Make a well in the centre of the DRY ingredients and slowly add WET ingredients. Also add in the honey at this stage.
  • Whisk egg whites until they form firm peaks, ( will hold firm on the whisk) then gently fold through batter
  • Heat a non-stick frypan to medium heat, spoon in batter leaving space around each. Cook 2-3 minutes per side. Keep warm on a plate in the oven while making next batch.
  • Serve with sliced pineapple, sliced banana, toasted coconut flakes and a drizzle of maple syrup and maybe a spoon of homemade natural yoghurt.

Notes

  1. For coeliacs and gluten free diets simply use 125g buckwheat flour and no plain four.
  2. Other topping ideas: Blueberry, banana and agave syrup.  Caramelised apple or pear and chopped roasted hazelnuts
Keyword buckwheat pancakes, recipes


Alfalfa House Plant and Bake Sale rescheduled

Saturday 27 March 11am – 2pm


Bake the world a better place, has been postponed (due to snarly weather) and will now be held on 27 March
If you’ve been wondering how you can help #SaveAlfalfaHouse  – now’s your chance. 
Do you love baking, we’re looking for contributions. If you’re more of a plant person, contribute one or two of your treasured plant babies. 

We’re also looking for people to help sell on the day.  Co-manager, Carina has taken the lead on this, so pls. send her an email and let her know what you can offer. [email protected].  

NB: list all ingredients in your vegan and/or vegetarian baked goods & please label your plants.


Alfalfa House meets the Bowlo!

Be informed, be inspired, be entertained

George Catsi, the president of the PBC will be talking to Alfalfa House members and friends about how he led the Club’s transformation from a failing venture 15 years ago to becoming the thriving community asset it is today.George will be speaking from his experience about things he’s learnt along the way, how adversity can be turned to advantage and what this means for us as we move into a new era for Alfalfa House.

The club opens at 5.00pm if you’d like to come early and settle in.

George will speak for around 20 mins and then spend some time on questions – the rest of the evening is ours to stay on and mingle.
CLICK HERE to RSVP – its essential

Just who is George?
He is also an award-winning writer, a performer, comic and academic with a doctoral thesis on persuasive performance. He teaches design thinking, entrepreneurship and is co-founder of the Authentic You Masterclass series, training people to become more powerful and engaging speakers.
The PBC is an easy walk from Petersham Train Station. There’s plenty of place to tether a bike and unrestricted parking in the nearby streets.

The PBC is a licensed venue so please support our host and purchase a beverage before heading outside to The Patio where we’ll be holding our event.

The PBC also has vegan and gluten free food options – you can find the menu HERE

We ask that you to adhere to the PBC’s Covid Safety Plan
and check in by QR code when you arrive.One of our volunteers can point you in the right direction and at the same time collect your $10 contribution, so remember to some bring cash

CLICK HERE to reserve your place – this takes you to through to Eamonn and he can answer any questions you have.

ANNUAL MEMBERSHIP NOW DUE

By any measure the new year has been very different for Alfalfa House. After the month of uncertainty that was January, the good news is we are still alive and well, and open for business – your favourite items are returning to our shelves!

Teams of volunteers are also looking into ways to help Alfalfa House survive and thrive, and ways to foster a more engaged and exciting Alfalfa House community into the future. Please contact us at <[email protected]> for more information on these initiatives.

Perhaps the easiest way to support us right now is to keep shopping with us.

YOUR $20 annual membership fee needs to be paid by MARCH the 1st to guarantee your 10% member discount for the rest of the year, and other benefits,

YOU CAN RENEW next time you shop, via our bank account or over the phone on 9519 3374. Member donations can be made the same way.

Our Bank Australia details are:
BSB 313-140
Acc. No. 12046250

Please identify your payment with your membership no. and indicate what the payment is for, i.e. 2021 member fee or donation.

Contact MC members Bruce Diekman [email protected]or Tara Morelos [email protected]
for more information.


UPDATE : #SaveAlfalfaHouse

A big, heartfelt thanks to all Alfalfa House members who have responded and continue to respond to #SaveAlfalfaHouse

Our community has voted resoundingly to keep the Co-operative alive!

Our trading position has stabilised since December, boosted by late Christmas and better than expected new year sales, and since January, voluntary payment of member fees, some generous donations and a combination of reduced opening hours and lower running costs.

Our phone volunteers have personally engaged with over 200 members, and there’s been an upsurge in members joining our working group examining different ways we can operate into the future, either at our current premises or elsewhere.

Although it’s early dayson the road ahead, the Members’ Council believes that Alfalfa House can keep trading from our Enmore Road shopon a month to month basis, if this level of member support continues, weekly and monthly performance is closely monitored, and other factors align.

This will be the job of new Treasurer, Andrew Whittingham, staff and skilled volunteers, who will oversee purchasing and inventory management on a weekly basis, and ensure budgets are adhered to.

Known headwinds are still coming. Our announced staff Leave Loading liability will have to be paid by mid-February, however, we now believe the final figure will be at the lower end of previous estimates. And the COVID-19 pandemic and its impacts are far from over.

NOW, WE NEED YOUR INVOLVEMENT MORE THAN EVER TO SECURE OUR FUTURE

VOLUNTEER TEAMS: how you can help

CONTRIBUTE TO FUTURE PLANNING – explore ways to remodel and reposition Alfalfa House into a changing future.

To join this team contact Cyrus at [email protected]

Visit the Alfalfa House wiki to catch up with the work that’s already been done
https://alfalfahouse.atlassian.net/wiki/spaces/AVDT

CONTRIBUTE TO BUILDING AND MAINTAINING OUR PRECIOUS COMMUNITY – engage other members, reinvigorate our database and look at ways to refresh and update our social media and web presence.

To join this team contact Tara at [email protected]

JOIN THE MEMBERS’ COUNCIL – there are 2 more positions up for grabs. Please send your CV to [email protected]

ABOVE ALL, KEEP SHOPPING AND SUPPORTING US.


Humans of Alfalfa House – Meet Roisin


We recently chatted with Roisin, one of our permanent volunteers here at the co-op. We love having Roisin here and appreciate all the help she gives us and the effort she puts in every week – thank you for always bringing your warmth and positive energy into the co-op Roisin 🙂

1.Please tell us a bit about you – what you do, what you’re passionate about etc

I did a degree in Agricultural Science, as I was very passionate about plants, Indigenous land management, entomology and local, small scale sustainable growing of food. During this time I developed a love for community orientated work and research, I hope to pursue a PhD in this area. I am currently in a transitory period of applications for work and a phd.

I am passionate about swimming in the sea, riding, spending time with friends and family, cooking and community initiatives; gardening more in tune with nature such as syntropic farming and indigenous farming; social justice; composting; the interrelation of plants, insects and plant pathogens, research, and reducing food millage. Other passions include listening to funky 70s music, disco, electronic instrumental music and Euro pop, writing, discovering new books to read, doing crosswords on the weekend, reading the paper, playing chess comedy nights, art galleries, old/ interesting buildings, having a boogie, and spending time and being there for my friends, family and having little dinner does, being silly, having a good yarn with people and going on adventures.

2. If you could choose 3 words to describe yourself, what would they be?

Radiant, silly bugger, joyous

3. How long have you been shopping with/volunteering with Alfalfa House

I started shopping here when I moved to Sydney nearly 6 years ago, I was volunteering at the USYD food cooperative while I was studying. I have been amongst it more for the last two years as in my honours year I started volunteering at Alfalfa house when I could, and I started again this year and have recently become a permanent volunteer!

4. Why do you choose to shop here/volunteer here?

Cooperatives are wonderful spaces of solidarity, self resilience, socialism, and creativity. It is a social space not just a place where you go in and out of fluorescent lights, perhaps strike up an awkward conversation and bing yourself back into the hussle and bussle of the outside world. This cooperative is a local hub for connection with often like minded members, sharing this commonality, excitement and passion for – community run projects, supporting the environment and social justice. This means your conversations are always interesting and with warm intentions and really lovely connections in your community can be developed. Food cooperatives promote the capacity to create change you wish to see in how you purchase your fruit and vegetables. Things could include reducing plastic, local products, less herbicides/ pesticides on the fruit and vegetables you eat- supporting these farmers and producers by paying a wholesale price, moving away from supporting big corporations that rip of farmers and the supply chain and are supporting mass production of food and monocultures that are degrading the soil,

Volunteering is a way to support the running of the cooperative, immerse yourself in the community and spend more time in the nice earthy space that the cooperative is, provide more structure and time to just give back to a space you love, as well meaning the grocery shop is reduced in cost which is very helpful!

5. What’s your favourite item in store?

There are so many wonderful groceries and products! I do love the black sapote whilst it is very rich and not my day to day go to. It’s my favourite item because it comes at a time of year when things are darker, colder, and shorter, and is a great treat to share also perhaps because I am a chocolate fiend. It is something I had never seen in other grocery stores in nsw which is cool!