Buckwheat ranks up there with quinoa as a grain with super nutritional value. It is high in protein and minerals, scores low on the glycemic index and has no gluten because, despite its name, it isn’t wheat. Actually, it is related to beets and chard.
My Ukrainian father loved buckwheat. We often had warm “kasha” for breakfast: buckwheat porridge served with a pat of butter. Cabbage stuffed with buckwheat groats frequented our dinner plates … much to my dismay. As a child I considered “holubsti” to be as edible as dirty socks, but now it is one of my favorites.
We flipped for Mom’s buckwheat pancakes that she made for special occasions. Although she incorporated wheat flour, I only use buckwheat plus I throw in some blueberries. These pancakes are less fluffy and more crepe-like than wheat pancakes, but the warm, nutty flavor speaks for itself. — Jennifer Maffett
Ingredients
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup yogurt
- 1 egg, beaten
- 1 tablespoon maple syrup
- 1 tablespoon sunflower oil
- ½ cup blueberries
- 1 tablespoon butter (or as needed for pan)
Preparation
Combine dry ingredients.
Mix yogurt, egg, maple syrup and sunflower oil and then add to dry ingredients. Let batter sit for about 5 minutes.
Melt butter on a griddle or in a frying pan over medium heat. Pour batter onto the griddle and cook until bubbles form (about 3–4 minutes). While waiting for bubbles, gently place blueberries onto the pancakes. When the edges are slightly dry, flip the pancakes and cook for 2–3 more minutes.
Keep warm in a low oven or on a plate covered with a tea towel until ready to serve.
Serve with butter and a syrup of choice. Berry and maple syrups are wonderful, but my Dad always favored molasses and that’s how I like mine, too.
About this recipe
Note: For a vegan version, substitute sunflower oil for butter in the pan. Instead of yogurt, add a tablespoon of vinegar to 1 cup of almond milk and let it sit for a few minutes, then incorporate.
