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) ?
Soak whole buckwheat grouts overnight then strain. Cover with water and cook for around 30 minutes and serve hot with poached fruits.
Use cold porridge mix above and stir through natural yoghurt, honey, banana and dates.
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
- Healthy Buckwheat Porridge for Breakfast
- Broccoli Buckwheat salad
- Chocolate Buckwheat Pound cake recipe
Buckwheat pancakes with pineapple, banana and toasted coconut flakes
- 2 mixing bowls
- coffee/spice grinder
- non-stick fry pan
- 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
- 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.
- For coeliacs and gluten free diets simply use 125g buckwheat flour and no plain four.
- Other topping ideas: Blueberry, banana and agave syrup. Caramelised apple or pear and chopped roasted hazelnuts