If you’re avoiding gluten — or just managing your blood sugar wisely, you may perceive a a fluffy stack of pancakes like this one to be a big no-no. But, here’s the odd truth: buckwheat is gluten free. In fact, buckwheat is not a grain at all, but a seed (read: it’s easier for our bodies to digest than conventional flours!).
Buckwheat is a great choice to cook with overall, but Dr. Jeffrey Bland, commonly considered the ‘father of functional medicine’, has been championing a regionally grown version with additional benefits named Himalayan Tartary Buckwheat.
Below, Dr. Mark Hyman, an advocate for many of Dr. Bland’s nutrition philosophies, makes pancakes with the flour to show us how to put the fiber, resistant starch and protein-rich plant to good use. Here are a few of Himalayan Tartary Buckwheat Flour benefits that really surprised us:
+ In a recent independent analysis, this flour was found to have over 22,000 mg of protective plant nutrients per kg — making it one of the high antioxidant foods available!
+ Himalayan Tartary Buckwheat contains 280 mg of immune-active plant polyphenols like quercetin and rutin per ¼ cup. Rutin is a phytonutrient studied for its effects on immune and metabolic function. Himalayan Tartary Buckwheat has over 400 times more rutin than common buckwheat!
Mark’s Grain-Free Buckwheat Pancakes with Chai Spices
Yields 14 4-inch pancakes
2 large eggs
1-½ cups unsweetened almond milk (substitute ¾ cup with seltzer water for a fluffier batter!)
1 cup buckwheat flour or Himalayan Tartary Buckwheat Flour
½ cup almond flour
2 tsp pure vanilla extract
¼ cup melted coconut oil
3 Tbsp granulated monk fruit sweetener for baking
¼ cup pecans
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
For Chai Spice flavor + benefits add:
2 tsp ground cinnamon
¼ tsp cardamom
¼ tsp powdered (or fresh grated) ginger
¼ tsp ground cloves
½ tsp ground nutmeg
In a bowl, beat together the eggs, almond milk (plus optional seltzer water), vanilla, coconut oil, and monk fruit sweetener. Beat until the eggs are fluffy. Fold in crushed pecans.
In a large mixing bowl, mix in the Himalayan Tartary Buckwheat Super Nutrition Flour and almond flour, baking powder, baking soda, salt, and spices.
Slowly add the dry ingredients to the wet ingredients, stirring until fully combined and no lumps remain.
Heat a large skillet under medium heat. When the griddle is hot, brush with coconut oil, and then add batter to the griddle and cook for 2 minutes.
Turn the pancake and cook for an additional 2 minutes until the crust is crispy.
Transfer the pancakes to a platter and add blueberries and strawberries for garnish.
Add monk fruit-sweetened maple syrup and enjoy!
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