Buckwheat Pancakes (Gluten Free)
A Perfect Whole Food Cleanse Transition Recipe
May 26, 2016
Twenty years ago I read the book Eat Right for Your Type by Dr. Peter D’Adamo. I am blood type A and one of the type A recommendations in the book is buckwheat. It was not easy to find buckwheat twenty years ago, but now I see it in most grocery stores.
Buckwheat is gluten free and not related to wheat, even though it has wheat in the name. It is a seed. Buckwheat is a good source of protein, iron, and fiber. I find myself energized for hours after eating this breakfast. My blood sugar stays stable and that is not the case for me with regular pancakes. You can also use the pancake as a wrap or top with salad for an easy lunch.
Buckwheat Pancakes (Gluten Free)
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 cup buckwheat flour
- 1 cup water
- 2 eggs or 2 flax eggs
- 1 teaspoon blackstrap molasses
- ½ teaspoon salt
- coconut oil for pan
- optional toppings: coconut whipped cream, berries, maple syrup
Instructions
- Heat frying pan with ½ teaspoon coconut oil.
- Place all ingredients in a blender or mix by hand.
- Cook for 1-2 minutes per side.
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